Tomato Salad - Mozzarella, Watermelon, Basil

PREP DETAILS

Serves 1, but Assembly can be multiplied as needed.

INGREDIENTS

2 pieces of sliced watermelon, about 1”thick

2 small heirloom tomatoes, cut into 1” pieces

1 tbsp extra virgin olive oil

1 tbsp basil oil, recipe below

1 tbsp red wine vinegar

4 oz fresh mozzarella, torn into 3 large pieces

1 tbsp fried breadcrumbs

5 basil leaves

Salt and pepper to taste

Basil Oil (enough for 4 servings)

4 tbsp olive oil

1/2 cup basil, leaves only

Fried Breadcrumbs (enough for 4 servings):

1/2 cup panko breadcrumbs

3 tbsp extra virgin olive oil

DIRECTIONS

Heat a sauté pan over high heat. Brush a small amount of olive oil on each piece of watermelon. Sear the watermelon pieces for 1 minute, until slightly charred on one side. Remove from the pan and allow it to come to room temperature before serving.

 Place tomatoes, remaining olive oil, vinegar, and mozzarella in a bowl. Season with salt and pepper. Toss together. Place in a bowl with seared watermelon. Drizzle basil oil and garnish with breadcrumbs and basil leaves.

Basil Oil

Combine olive oil and basil in a blender. Blend on high for 30 seconds.

Fried Breadcrumbs

Heat a sauté pan over medium low heat. Add the olive oil, followed by the breadcrumbs. Toast slowly, tossing frequently until evenly browned, for approximately 10 minutes.