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Sunday, April 24, 2016

Watermelon and Tomato Salad with Basil Oil

A basil-infused oil makes a sweet, herbaceous dressing for summer produce and creamy goat cheese.

Martha Stewart Living, August 2011

Prep Time 20 minutes

Total Time 1 hour 20 minutes

Serves 4


For the basil oil
2 cups fresh basil, plus more for garnish
1 1/2 cups extra-virgin olive oil

For the salad
6 cups cold cubed watermelon (from about 4 1/2 pounds watermelon), rind removed
3 heirloom tomatoes, cut into 1/2-inch wedges
1 Kirby cucumber, cut into 1/2-inch-thick slices on the bias
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 teaspoon fresh lemon juice
1/2 cup crumbled soft goat cheese (4 ounces)
Sea salt and freshly ground pepper


1.Make the basil oil: Prepare an ice-water bath. Bring a saucepan of water to a boil. Blanch basil for 1 minute. Transfer to ice-water bath to stop the cooking process. Drain.

2.Puree basil in a blender with olive oil until smooth. Strain mixture through a cheesecloth-lined fine sieve set over a bowl. Let stand until oil drips through, about 1 hour (do not squeeze cheesecloth).

3.Make the salad: Toss together watermelon, tomatoes, cucumber, olive oil, and lemon juice in a bowl. Transfer to a serving platter, and sprinkle with goat cheese. Drizzle with basil oil and more olive oil. Sprinkle with salt and pepper. Garnish with basil.

© 2014 Martha Stewart Living Omnimedia. All rights reserved.

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