THE BEST OF BOTH WORLDS
The Faimont Hotel is a very nice chain. A friend of mine worked at the Whistler location and we got to enjoy the cuisine offered there at the Wildflower Restaurant. It was the first time I ever heard of putting watermelon in a salad. Of course, now, it is far more common place. I have tried it at several different locations with several different dressings and variations but none as good as I had the first time.
My goal was to try and duplicate what I had and I found 1 picture from back in the day that I took while dining at the Fairmont (classy, right?) Each part was extremely tasty. The watermelon was sweet. The heirloom tomatoes were seasoned perfectly. Even the feta had a creamier texture. The dressing was light and had a hint of citrus and was balanced nicely with fresh basil.
It took a bit of hunting but I was able to find heirloom tomatoes at an organic grocer nearby. Why heirloom tomatoes? Besides the fact that they taste more like a tomato than what the average, hybrid tomato tastes like, they are also beautiful to look at. They come in different shapes, sizes, colours and as far as presentation in a salad, they are definitely more appealing to look at.
Salads are the best because they are so easy to put together. I started by cutting the tomato into quarters so I coud remove most of the “guts”. Feel free to keep it if you enjoy that. I prefer to eat the flesh part and it makes the salad less watery. From there I sliced the tomato into slices approximately 1 cm in width.
Once the tomatoes were cut I prepared my watermelon. I cut out a slice of melon and made approximately 1″ cubes from it.
I bought a nice goat milk feta to add a bit of tart to the salad. The feta was cubed at approximately the same size as the watermelon cubes.
The final element of the salad is a nice dressing. Salt really compliments and brings out the flavours of both the watermelon and tomatoes so I wanted to make sure there was enough salt in the dressing. I also threw in a bit of lemon zest as well for added colour and tang.
The dressing itsef was simple: red wine vinegar, lemon juice, and olive oil. Once the dressing is combined with the salad you have a nice light side salad for one. You can garnish the salad with a bit more basil. I have also experimented by adding fresh chopped mint which I also really enjoy in this recipe.
Watermelon Heirloom Salad
1 heirloom tomato (sliced and deseeded)
1/2 C watermelon (cubed)
1/2 C feta (cubed)
2 leaves fresh mint (sliced thin, optional)
3-4 leaves fresh basil (sliced thin)
1 Tbsp olive oil
2 pinches salt
1/2 tsp red wine vinegar
1/2 tsp lemon juice
some finely grated lemon zest
1. Combine feta, tomato, and watermelon in a bowl.
2. Toss in basil (and mint if that is an option).
3. In a separate bowl, combine dressing ingredients.
4. Mix together salad and dressing.
5. Top with more basil for garnish (optional).
Protein 9.66 g