Watermelon Tomato Salad
Suggested wine pairing: JUSTIN Rosé
The JUSTIN Rosé features hints of bing cherry, strawberry, and has a bright acidity and more depth of flavor than most rosés. The fruit flavors found in the JUSTIN Rosé blend nicely with the refreshing watermelon and sweet summer tomatoes. The arugula gives a nice spice and herbal element that gives contrast to the watermelon. The creamy feta and salty crunch of the pistachio round out the dish to balance the flavors and contrast to the sweetness of the watermelon and tomatoes. This dish is extremely effortless and a great crowd pleaser.
Serves 2
Ingredients
Salad:
1 cup Diced watermelon
1 cup Cherry tomatoes (cut in half or quarters based on size)
3 tablespoons Crumbled feta
1/2 cup Arugula
2 cups Sumac Spiced Wonderful Pistachios (recipe below)
1 tablespoon Fresh basil chiffonade (thinly sliced)
1 tablespoon Extra virgin olive oil
1 tablespoon Aged balsamic
To taste Sea salt
To taste Freshly cracked pepper
Sumac Spiced Wonderful Pistachios:
2 cups Wonderful Pistachios
1 ea Egg White
1 tablespoon Fleur de sel or sea salt
1 tablespoon Sumac (or other spices)
Note: If you do not have aged balsamic, use reduced balsamic or balsamic glaze (which can be found in
most grocery stores). If you do not have sumac, plain Wonderful pistachios with a hint of lemon will be a
good substitute
Preparation
Salad:
- In a bowl gently toss watermelon, tomato, arugula, and basil with olive oil, salt, and pepper
- Crumble feta on top of salad and sprinkle with sumac pistachios
- Drizzle with aged balsamic vinegar
Pistachios:
- Toss all ingredients in a bowl; make sure they are coated evenly
- Taste and adjust seasoning as you see fit
- Place on a cookie sheet lined with parchment; space out nuts evenly
- Bake at 325 degrees Fahrenheit for approximately 8 minutes or until golden brown
- After baking for 5 minutes, stir with a spoon to rotate nuts; continue to bake another 3-5 minutes (can be made ahead and stored up to 3 days in advance)