Ingredients
Prepare the Tomatoes and Watermelon
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Heirloom tomatoes, roughly cut 1.8 kg
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Watermelon, cut into 2.5 cm cubes 1.35 kg
Prepare the Pickled Red Onions
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Rice Vinegar 720 ml
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Sugar 300 g
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Red chili, finely chopped 2.5 g
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Red onion, thin slice 450 g
Prepare the Buckwheat
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Buckwheat, cooked 335 g
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Olive oil, as needed
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Salt and Pepper, to taste
Prepare the Salad
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Baby arugula 50 g
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Mint, chiffonade 23 g
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Basil chiffonade 10 g
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Radish, thin sliced 227 g
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Pine nuts, toasted 135 g
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Ricotta salata, shaved 492 g
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Sumac, to taste
Preparation
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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.
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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.
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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
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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.