Bursting with flavor, this salad is all you need for an incredible lunch.
Adapted from a recipe by: Chef Sean Fogarty, Steenbock’s on Orchard
Adapted from a recipe by: Chef Sean Fogarty, Steenbock’s on Orchard
Ingredients
- 1 shallot, thinly sliced
- 2 tablespoons Champagne vinegar
- 1 small cantaloupe, seeded and cut in large chunks
- 1/2 small watermelon, seeded and cut in large chunks
- 4 ripe heirloom tomatoes, cut in wedges
- Salt, to taste
- Juice of 1 lemon
- 2 tablespoons honey
- 4 cups cooked Israeli couscous (or other grain, such as as farro or quinoa)
- 1 cup loosely packed basil leaves
- 1/2 cup loosely packed mint leaves
- 1 tablespoon cracked black pepper
- 4 ounces Roth Canela cheese, shaved in strips with vegetable peeler
- 6 tablespoons premium extra virgin olive oil
Method
- Place shallots in small bowl; pour vinegar over. Let sit 5 to 10 minutes.
- Meanwhile, in large bowl toss cantaloupe, watermelon and tomatoes; sprinkle with salt and toss with the lemon juice and honey. Add couscous, basil, mint, black pepper one-fourth of Canela cheese shavings. Add reserved shallots with vinegar. Toss with olive oil and salt. Garnish salad top with remaining cheese shavings. Let sit 10 minutes before serving.