Melon Tomato Salad
5 heirloom tomatoes, cut into small chunks
1 red Fresno chile, sliced thin
¼ cup toasted hazelnuts, chopped
2 or 3 different varieties of melon (we like Piel de Sapo and Galia melons), cut and balled into different shapes and textures
2 small handfuls of arugula (dressed with a squirt of lemon, a touch of Drizzle and a sprinkle of salt)
For the Melon Dressing:
2 tbsp Thai basil
1 tsp salt
Juice of 1 lemon
2 tsp whole grain mustard
3 tbsp living vinegar or sherry vinegar
3 cloves of garlic confit (covered in Sizzle and baked for 30 minutes)
1 tbsp maple syrup
½ cup Drizzle
For the Creamy Dressing:
5 oz creme fraiche
2 tsp flaky salt
Juice of ½ lemon
2 cracks fresh pepper
1 tbsp sumac
To Garnish:
Sumac
Flaky Salt
Instructions
Active Time: 30 minutes
Full Time: 30 minutes
Make the creamy dressing by adding all of the ingredients together in a bowl.
Add the melon to a bowl with the melon dressing.
Salt the tomatoes.
Assemble everything together! Add your tomatoes, dressed melons, chiles, hazelnuts, and then top with lemony arugula. Use the creamy dressing on the bottom of the plate or pipe it into the crevices of the salad.
Garnish with extra Drizzle, flaky salt, and sumac around the entire plate.
