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  3. Sweet and Smoky Heirloom Tomato and Watermelon Salad with Pickled Red Onion and Ricotta Salata
  1. Inspiring recipes for chefs

Sweet and Smoky Heirloom Tomato and Watermelon Salad with Pickled Red Onion and Ricotta Salata

A summer salad of colorful heirloom tomatoes, juicy watermelon, pickled red onion, shaved ricotta salata, fresh herbs, roasted pine nuts, and lemony sumac, tossed in Hellmann’s Smoked Peach Dressing.

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Ingredients per serving

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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

Preparation

  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.
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