Watermelon and Tomato Salad with Basil Oil

Name: Watermelon and Tomato Salad with Basil Oil
Prep time: 20 min
Total time: 80 min
Ingredients: 2 cups fresh basil, plus more for garnish; 1.5 cups extra-virgin olive oil; 6 cups cold cubed watermelon (from about 4 ½ pounds watermelon), rind removed; 3 heirloom tomatoes, cut into ½-inch wedges; 1 Kirby cucumber, cut into ½-inch-thick slices on the bias; 1 tablespoon extra-virgin olive oil, plus more for drizzling; 1 teaspoon fresh lemon juice; 0.5 cup crumbled soft goat cheese (4 ounces); Sea salt and freshly ground pepper

3.8

(16)

2 Reviews

By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

20 mins

Total Time:

1 hr 20 mins

Servings:

4

A basil-infused oil makes a sweet, herbaceous dressing for summer produce and creamy goat cheese.

Ingredients

For the basil oil

2 cups fresh basil, plus more for garnish
1 ½ cups extra-virgin olive oil

For the salad

6 cups cold cubed watermelon (from about 4 ½ pounds watermelon), rind removed
3 heirloom tomatoes, cut into ½-inch wedges
1 Kirby cucumber, cut into ½-inch-thick slices on the bias
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 teaspoon fresh lemon juice
½ cup crumbled soft goat cheese (4 ounces)
Sea salt and freshly ground pepper

Directions

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.