Watermelon and Tomato Salad

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Watermelon and Tomato Salad

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Ingredients

Adjust Servings:
1 watermelon sugar baby, cut into 1 inch cubes
2 quarts tomatoes multiple varieties
8 Shishito Peppers
20 leaves Basil fresh, torn
10 leaves mint fresh, chiffonade
extra virgin olive oil as needed
Salt kosher, to taste
black pepper to taste, freshly ground
  • Serves 4
  • Medium

Ingredients

Directions

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Executive Chef Matt Bolus combines blistered Shishito peppers and cherry tomatoes with watermelon and basil for a refreshing summer salad.

Matt Bolus is the Executive Chef of the 404 Kitchen, an award-winning restaurant in Nashville, TN.

How to Make Watermelon and Tomato Salad:

  1. In a hot pan, carefully blister half the cherry tomatoes and shishito peppers.
  2. Cut the remaining cherry tomatoes in half.
  3. Combine the watermelon and all the cherry tomatoes in a large bowl. Slice the shishito peppers into quarter-inch thick strips and add to the tomatoes and watermelon.
  4. Drizzle all the ingredients with olive oil until everything is lightly coated. Season with salt and pepper to taste.
  5. Add all of the basil and mint to the salad and toss to incorporate evenly.
  6. Divide equally among 4 bowls.
Watermelon Tomato Salad
Watermelon and Tomato Salad

 

Matt Bolus

Matt Bolus is the Executive Chef at the 404 Kitchen in Nashville, TN. Matt attended the famed culinary school Le Cordon Bleu in London where he received the Grand Diplôme in 2003. Before moving to Nashville, Chef Bolus worked as a butcher and fishmonger at the James Beard award-winning FIG in Charleston, SC, and at sous chef stations at The Ocean Room at The Sanctuary Hotel in Kiawah Island, SC, and Little Star in Knoxville, TN. The 404 Kitchen has been named Best Restaurant in Nashville by Eater Nashville, the writer’s choice Best Restaurant in Nashville Scene, one of the 25 Best Restaurants in Thrillist and The Tennessean, and one of the Best Whiskey Bars in America by Travel + Leisure.

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