Sweet and Smoky Heirloom Tomato and Watermelon Salad

Name: Sweet and Smoky Heirloom Tomato and Watermelon Salad
Yield: 10
Ingredients: 4.0lbs Heirloom tomatoes, roughly cut; 3.0lbs Watermelon, cut into 1-inch cubes; 15.0oz Hellmann's® Smoked Peach Vinaigrette; 24.0oz Rice vinegar; 1.5cups Sugar; 1.0Tbsp Red chili, finely chopped; 1.0lb Red onion, thinly sliced; 2.0cups Buckwheat, cooked; 0.0each Olive oil, as needed; 0.0bags Salt and Pepper, to taste; 2.5cups Baby arugula; 0.25cup Mint, chiffonade; 0.25cup Basil, chiffonade; 8.0oz Radishes, sliced; 2.0cups Ricotta salata, crumbled or shaved; 1.0cup Pine nuts; 0.0 Sumac, To Taste

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 4.0 lbs
Watermelon, cut into 1-inch cubes 3.0 lbs
Hellmann's® Smoked Peach Vinaigrette 15.0 oz
Hellmann's® Smoked Peach Vinaigrette
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Prepare the Pickled Red Onions

Rice vinegar 24.0 oz
Sugar 1.5 cups
Red chili, finely chopped 1.0 Tbsp
Red onion, thinly sliced 1.0 lb

Prepare the Buckwheat

Buckwheat, cooked 2.0 cups
Olive oil, as needed
Salt and Pepper, to taste

Prepare the Salad

Baby arugula 2.5 cups
Mint, chiffonade 0.25 cup
Basil, chiffonade 0.25 cup
Radishes, sliced 8.0 oz
Ricotta salata, crumbled or shaved 2.0 cups
Pine nuts 1.0 cup
Sumac, To Taste

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Vegetarian

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Hellmann’s® / Best Foods®

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Senior Living

Salads

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Preparation

Prepare the Tomatoes and Watermelon
- Toss the tomatoes and watermelon withHellmann'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 2 cups of the tomato salad on a plate. Top with 3 Tbsp crunchy buckwheat, 1 Tbsp pine nuts and 1/8 cup shaved ricotta salata.
- Sprinkle with sumac.