Heirloom Tomato and Watermelon Salad with Buffalo Mozzarella
Ed Brown's Poached Salmon & Chickpeas + Watermelon-Tomato Salad
Nathan Congleton/TODAY
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Rating:
3.142857 (14 rated)
Servings:
6

This dish is all about showcasing the freshest, ripest summer ingredients. Serving it at room temperature allows the flavors to be at their fullest and most vibrant.

Ingredients

    • 4 assorted heirloom tomatoes, cut into large pieces
    • 1½ cups yellow seedless watermelon, cut into large pieces
    • 1½ cups red seedless watermelon, cut into large pieces
    • 3/4 pound fresh bufala mozzarella cheese, cut into large pieces
    • 18 fresh mint leaves, torn
    • 12 fresh basil leaves, torn
    • 1/2 cup extra virgin olive oil
    • Sea salt and freshly ground black pepper, to taste
    • Thin jalapeño slices or crushed red pepper flakes, to taste (optional)

Preparation

Arrange the cut ingredients in center of 6 bowls. Scatter the herbs equally, then drizzle with the oil, season with salt and pepper and sprinkle with chilies (if using).

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