Watermelon and Tomato Salad

adapted from Martha Stewart

Serves 4

BASIL OIL:
2 cups fresh basil, plus more for garnish
1/4-1/2 cups extra-virgin olive oil

SALAD:
6 cups cold cubed watermelon (from about 4 1/2 pounds watermelon), rind removed
3 heirloom tomatoes, cut into 1/2-inch wedges
1 Kirby cucumber, cut into 1/2-inch-thick slices on the bias
1 tablespoon extra-virgin olive oil, plus more for drizzling 
1 tbsp balsamic
1 teaspoon fresh lemon juice
1/2 cup crumbled soft goat cheese (4 ounces) or feta
Sea salt and freshly ground pepper

Prep Time:  20 minutes / Total Time:  1 hour 20 minutes

Make the basil oil:
Prepare an ice-water bath. Bring a saucepan of water to a boil. Blanch basil for 1 minute. Transfer to ice-water bath to stop the cooking process. Drain.

Puree basil in a blender with olive oil until smooth. Strain mixture through a cheesecloth-lined fine sieve set over a bowl. Let stand until oil drips through, about 1 hour (do not squeeze cheesecloth).

Make the salad:
Toss together watermelon, tomatoes, cucumber, olive oil, and lemon juice in a bowl. Transfer to a serving platter, and sprinkle with goat cheese. Drizzle with basil oil and more olive oil. Sprinkle with salt and pepper. Garnish with basil.

My Notes: I'm not sure you need to strain the oil. I tossed in the blended basil bits and thought it was nice. I used feta cheese and also added some balsamic. Tasty and easy to make. Also I forgot the cuke, but I think that would be a nice touch next time.

MXF