In this vibrant salad, Chris Amendola of Fleet Street Kitchen in Baltimore combines heirloom tomatoes with two unexpected complements: raspberries and watermelon. Then Amendola goes retro to dress it, reaching back to the 1980s and adding raspberry vinegar. Amendola accents the salad with tarragon and basil and finishes the dish with creamy mounds of fresh ricotta. So fresh. So surprising. We'll bet that raspberry vinegar is about to make a comeback.
Tomato Salad with Watermelon, Ricotta and RaspberriesRecipe adapted from Chris Amendola, Fleet Street Kitchen, Baltimore, MD
Yield: 4 servings
Prep Time: 20 minutes
Total Time: 20 minutes