We’re Cooking: Watermelon and Heirloom Tomato Salad with Tequila, Cilantro and Lime Vinaigrette

Part two of our friends dinner on Hawaii Island was very informal, family style with some of new and old favorite dishes passed, including Caprese salad stacked with fresh basil pesto, heirloom tomatoes and creamy mozzarella; Gary’s always flawless fresh rosemary and garlic beef tenderloin; mustard baked salmon with dill, basil, and parsley; roasted truffle potatoes; and this new favorite, watermelon, Heirloom tomato and feta salad with a tequila, cilantro and lime vinaigrette.  As beautiful as it was tasty, and the only dish at the end of the night we didn’t have leftovers of.  Yum!


Watermelon, Heirloom Tomato Salad with a Tequila, Cilantro and Lime Vinaigrette
1 1/2 ounces tequila – we used Herradura Anejo
Juice and zest of 2 limes
2 teaspoons white wine vinegar
2 tablespoons olive oil
4 tablespoons chopped cilantro – divided
1/2 teaspoon minced jalapeno
1 teaspoon chopped mint
2 large red heirloom tomatoes + 3 small yellow tomatoes + 2 green zebra tomatoes (or any mix you like)  cut into half inch slices
1 two pound watermelon, cut into 1 inch chunks
1/4 red onion, sliced into very thin strips
salt and pepper
3 oz feta or goat cheese – crumbled
5 oz arugula
1 oz fresh basil – torn into large pieces
A snip of chives for garnish

In a jar with a good sealable top combine the vinegar, tequila, lime juice, olive oil, jalapeno, mint and 1 tablespoon cilantro and 1/2 teaspoon each salt and pepper.  Shake well.  Refrigerate the vinaigrette until ready to use.  Lay the arugula and basil on the bottom of a large platter.  Arrange the watermelon and tomatoes over the arugula, distributing evenly over the plate. Scatter onions on top, then remaining cilantro.  Season with salt and pepper.  Shake the dressing again and drizzle evenly over the whole salad.  Top with the cheese and chives and serve.


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