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 Raspberries
Recipe adapted from Chris Amendola, Fleet Street Kitchen, Baltimore, MD
Yield: 4 servings
Prep Time: 20 minutes
Total Time: 20 minutes
2 tablespoons raspberry vinegar
1½ teaspoons honey
½ teaspoon very finely chopped tarragon
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ cup extra-virgin olive oil
2 cups ½-inch watermelon cubes
½ cup fresh raspberries
2 heirloom tomatoes, cored and sliced crosswise into ½-inch rounds
¼ cup ricotta cheese
¼ cup roughly chopped fresh basil leaves
1. Make the vinaigrette: In a medium bowl, add the vinegar and honey and whisk until combined. Whisk in the tarragon, salt and pepper; then, while whisking, slowly add the olive oil in a steady stream.
2. Assemble the salad. To a large bowl, add the watermelon, raspberries and raspberry vinaigrette, gently tossing to combine. Place the tomato slices on a platter and top with the watermelon-raspberry mixture. Add dollops of the ricotta cheese, sprinkle with the chopped basil and serve.