Watermelon and Tomato Salad
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.
Watermelon and Tomato Salad
Ingredients
- 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
Instructions
- In a hot pan, carefully blister half the cherry tomatoes and shishito peppers.
- Cut the remaining cherry tomatoes in half.
- 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.
- Drizzle all the ingredients with olive oil until everything is lightly coated. Season with salt and pepper to taste.
- Add all of the basil and mint to the salad and toss to incorporate evenly.
- Divide equally among 4 bowls.
Notes
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