August 23, 2013

Tomato Watermelon Salad Stacks

I think I am eating out too much. Because I  plated my salad to look pretty yet have few degrees of functionality. To eat this masterpiece, you must in fact slash it up into pieces that end up looking like a normal tossed salad.

Blame my leaning tower of tomato and watermelon on Chis Hastings' tomato salad stacking at Hot and Hot. Or blame Slice's tomato-watermelon fancification. That's where the idea come from.
Still, I did dumb down chefly salad over-orchestration to six simple ingredients. And  mint+tomato+watermelon+feta tastes like an explosion of the fresh sweetness of summer in your mouth.

So try it in towers that can topple, or just cut it all up and toss it together like a normal person. Your call.

Tomato Watermelon Salad Stacks

Red wine vinegar
Olive oil
Fresh mint, chopped
Feta Cheese, crumbled

Slice tomatoes. Cut watermelon into triangles that have a similar circumference to your tomato slices so that they will stack together nicely.

Toss tomato and watermelon slices in red wine vinegar, olive oil and mint, all to taste.

Set one tomato slice on a salad plate. Sprinkle crumbled feta on top. Top with a slice of watermelon. Repeat the tomato-feta-watermelon layering, and then add one final tomato and sprinkle with a little bit more feta than used on first two layers.

Serve chilled or at room temperature.

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