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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Prepare the Tomatoes and Watermelon

Heirloom tomatoes, roughly cut 1.8 kg
Watermelon, cut into 2.5 cm cubes 1.35 kg
Hellmann's® Smoked Peach Dressing 2 x 3.78 L 450.0 ml
Hellmann's® Smoked Peach Dressing 2 x 3.78 L
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Sysco

Stewart Foodservice

Gordon Food Service

Wholesale Club

Flanagan

Pratts

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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

Vegetarian

Main Course

Fall

Summer

Vegetables

Winter

Side

Spring

Plant Forward

Salads

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Preparation

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.
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.
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
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.