Watermelon, tomato and goat’s cheese salad

AT A GLANCE

  • Serves 8 people

  • 1 kg mixed tomatoes, such as kumato, Roma, yellow grape and cherry truss
  • 300 gm seedless watermelon, thinly sliced, then cut into triangles
  • 2 golden shallots, very thinly sliced
  • 150 gm soft goat’s cheese, crumbled
  • ¼ cup chervil sprigs
  •  
  • Chardonnay dressing
  • 60 ml chardonnay vinegar
  • 60 ml (¼ cup) extra-virgin olive oil
01   For chardonnay dressing, combine ingredients in a bowl and whisk to emulsify. Season to taste and set aside.
02   Halve smaller tomatoes and cut large tomatoes into wedges. Transfer to a large bowl, add watermelon, shallots and dressing and toss lightly to combine. Scatter over crumbled goat’s cheese and chervil sprigs, then serve immediately.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LYNSEY FRYERS AND LISA FEATHERBY

FEATURED IN

Jan 2009

Jan 2009

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