Tomato Salad with Watermelon, Ricotta and Raspberries from Fleet St. Kitchen in Baltimore
Prep Time:
20 minutes
Cook Time:
Servings:
4 servings
Ingredients
2 tablespoons raspberry vinegar
1½ teaspoons honey
½ teaspoon very finely chopped tarragon
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ cup extra-virgin olive oil
2 cups ½-inch watermelon cubes
½ cup fresh raspberries
2 heirloom tomatoes, cored and sliced crosswise into ½-inch rounds
¼ cup ricotta cheese
¼ cup roughly chopped fresh basil leaves
Directions
Make the vinaigrette: In a medium bowl, add the vinegar and honey and whisk until combined. Whisk in the tarragon, salt and pepper; then, while whisking, slowly add the olive oil in a steady stream.
Assemble the salad. To a large bowl, add the watermelon, raspberries and raspberry vinaigrette, gently tossing to combine. Place the tomato slices on a platter and top with the watermelon-raspberry mixture. Add dollops of the ricotta cheese, sprinkle with the chopped basil and serve.