Summer is my favorite season. The sun is blazing, parties are abundant, and the produce is spectacular. At my local farmer's market, they had an array of various tiny melons (they always remind me of that shrunken head in Beetlejuice). They are ripe and juicy and sweet-as-candy. Plus they are great for our bodies--loaded with Vitamin A, Vitamin C, and Potassium. And then, of course, the heirloom tomatoes. These funny, quirky guys come in all shapes and sizes, and once you taste one, you realize that those red things they're selling at the grocery store are not really tomatoes. So, I created this summer salad with all my favorite summer flavors. Enjoy!
Half a red onion, thinly sliced
1/4 cup vinegar (white, red, champagne, or sherry)
Cold water
1 butterscotch melon (or any orange-fleshed melon--if large, use half), diced
2 heirloom tomatoes, diced
1 tub of mini fresh mozzerella balls (or just cut a big one up)
2 Tablespoons fresh basil, chiffonaded (stack the leaves up, roll like a cigar, and slice thinly)
1 lemon, halved
Extra Virgin Olive Oil
salt and pepper
pinch of red chili flakes (optional)
4 cups (or more) fresh arugula
1. Place the onions in a small bowl. Add vinegar and then fill with cold water until all onions are covered. Place in fridge.
2. Place melon, tomato, mozzerella, and basil in a medium bowl. Squeeze in juice of half a lemon and drizzle with olive oil to taste (you don't need much). Add salt, pepper, and chili flakes. Take onions out of fridge, drain, and toss into salad. (This process takes the pungency out so that they are crispy still but more subtle in flavor). Toss.
3. In a separate bowl, combine arugula, juice of the other lemon half, and a drizzle of olive oil. Salt and pepper lightly. Toss.
4. Serve melon mixture over arugula salad.
Serves 4.
Variations on a theme: Tonight, I made the same salad but replaced the mozzarella with cubed feta and added mint and kalamata olives. Also delicious! Try them both!
Printable version here.
No comments:
Post a Comment