Watermelon & Cherry Tomato Salad
Recipe Courtesy of Executive Chef Kurt Spataro, Cafe Bernardo
Summer’s exciting produce includes beautifully sweet watermelons and cherry tomatoes. This fresh, juicy and delectable watermelon and cherry tomato salad comes to us from Chef Kurt Spataro of Cafe Bernardo.
Cafe Bernado is one of the 62 restaurants (including branches) in Sacramento County participating in our EatSMART fundraising campaign beginning in September as part of our Food Literacy Month celebrations.
1 small seedless watermelon, green skin removed, and cut into 1” cubes
1 English cucumber, peeled, quartered lengthwise, and cut into 3/4” pieces
1/2 pint mixed cherry tomatoes, halved
4 oz fresh mozzarella, cut into ½” pieces
1 small red onion, thinly sliced
several basil leaves, torn
1 Tbsp diced shallot
2 tsp jalapeno, seeded and minced
2 Tbsp fresh lime juice
1 Tbsp rice vinegar
zest of 1 lime
1/2 cup olive oil
1/2 tsp salt
Maldon flaked salt or other coarse salt (optional)
In a small mixing bowl, combine shallot, lime juice and zest, rice vinegar, jalapeno, and salt. Let stand for 10 minutes. Whisk in the oil and set aside.
In a large mixing bowl, combine watermelon, (about 4 cups) cucumber, cherry tomatoes, and red onion. (If onion is on the large size use only part of it).
Gently mix ingredients with 4 oz of the dressing and some of the basil leaves. Divide salad among four serving plates. Garnish the salads with the mozzarella pieces and more basil. Sprinkle the salads with a little coarse salt and serve.
Recipe courtesy of Executive Chef Kurt Spataro, Cafe Bernardo
Photo courtesy of Paragary Restaurant Group