No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (184g) Recipe makes 4 servings The following items or measurements are not included below: 8 sticks feta cheese 4 tablespoons balsamic vinegar
Calories 619
Calories from Fat 610		(98%)
Amount Per Serving		%DV
	Total Fat 67.8g	104%
	Saturated Fat 9.4g	46%
	Monounsaturated Fat 49.3g
	Polyunsaturated Fat 7.3g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 6mg		0%
Potassium 317mg		9%
Total Carbohydrate 4.5g		1%
	Dietary Fiber 1.9g	7%
	Sugars 2.5g
Protein 1.4g		2%
detailed view... how is this calculated?

Beefsteak Tomato Salad

Recipe #381292 | 20 min | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Lainey6605
Jul 13, 2009

This recipe is from Season 5 Top Chef contestant Ariane Duarte. It combines juicy summer-ripe tomatoes, sweet watermelon and tangy feta cheese for a refreshing dish. It is different but delicious.

SERVES 4 (change servings and units)

Ingredients

3 ripe beefsteak tomatoes, cut into 1/2-inch thick slices
12 seedless watermelon sticks (3 inch long sticks)
8 sticks firm feta cheese (2 inch long sticks)
4 tablespoons extra-virgin olive oil (good quality)
4 tablespoons balsamic vinegar
basil leaves
sea salt or herb fleur de sel

Basil Oil

2 cups fresh basil leaves
1 cup olive oil
salt, to taste

Directions

1
To prepare Basil Oil: blanch 2 cups basil leaves in boiling water, then immediately place in ice water; drain well.
2
Transfer drained basil to blender; add 1 cup olive oil and salt to taste; process 1 minute or until pureed.
3
Pass through a fine mesh strainer.
4
To prepare the salad, divide tomato slices among four salad plates.
5
Top each with three sticks watermelon and two sticks feta cheese; drizzle with olive oil, balsamic vinegar and some Basil Oil.
6
Garnish with basil leaves; serve salt separately.