Prepare the Tomatoes and Watermelon

Prepare the Pickled Red Onions

  • Rice Vinegar 720.0 ml
  • Sugar 300.0 g
  • Red chili, finely chopped 2.5 g
  • Red onion, thin slice 450.0 g

Prepare the Buckwheat

  • Buckwheat, cooked 335.0 g
  • Olive oil, as needed
  • Salt and Pepper, to taste

Prepare the Salad

  • Baby arugula 50.0 g
  • Mint, chiffonade 23.0 g
  • Basil chiffonade 10.0 g
  • Radish, thin sliced 227.0 g
  • Pine nuts, toasted 135.0 g
  • Ricotta salata, shaved 492.0 g
  • Sumac, to taste
  1. Prepare the Tomatoes and Watermelon

    • Toss the tomatoes and watermelon with Hellmann’s smoked peach dressing.
    • Set aside, covered, and allow to marinate for up to 1 hour.
  2. Prepare the Pickled Red Onions

    • Bring the rice vinegar, sugar and chili to a boil.
    • When the sugar has dissolved, add the red onions, bring to a boil for 1 minute and allow to cool down in the refrigerator. Once cooled, drain.
  3. Prepare the Buckwheat

    • Heat a non-stick pan with enough oil to coat and fry the buckwheat until crisp. Drain on a paper towel lined sheet pan and season with salt and pepper
  4. Prepare the Salad

    • Toss the baby arugula with the mint and basil.
    • Drain the tomato mixture, then toss with pickled red onions and radishes.
    • For each portion, toss the tomato salad with the baby arugula mixture. Add more dressing if needed to coat.
    • Place 335 g of the tomato salad on a plate. Top with 45 g crunchy buckwheat,15 g pine nuts and 50 g cup shaved ricotta salata.
    • Sprinkle with sumac.
Chef Inspiration