Watermelon and Tomato Trio

Recipe was adapted from Top Chef: the Cookbook.

Kim Burns

Ingredients:

1 small seedless watermelon (Jackson's Produce)

Salt

1 large heirloom tomato (Jackson's Produce)

1 pint cherry tomatoes (Jackson's Produce)

Pinch of sugar or more to taste

2 Tbsp extra-virgin olive oil

Freshly ground black pepper

1 Tbsp champagne vinegar or more to taste

2 large sprigs basil, cut in chiffonade (my yard)

Nasturtium leaves for garnish

Bee pollen for garnish

Method:

1. Using a sharp knife, cut the ends off the watermelon and stand it upright. Cut all of the rind off the watermelon, leaving the flesh in one piece. Cut crosswise into four 1 1/2 to 2 inch diameter round cutter, cut a "steak" from the center of each slice. Season the steaks with salt and put one on each of 4 servings plates; set aside in the refrigerator to chill.

2. Cut the ends off the large tomato and save. Cut the tomato into 4 slices. Place 1 tomato round on top of each watermelon steak.

3. In a blender, puree 2 cups of remaining watermelon flesh with the heirloom tomato trimmings and % cup of the cherry tomatoes. Season to taste with salt and sugar, then pour the liquid through a fine-mesh sieve into a 2 cup measure.

4. Return half of the liquid to the blender and add the oil and salt and pepper to taste. (Put the other half in the refrigerator to chill.) Blend to combine, then add the vinegar and blend again. Taste the dressing and add more salt or vinegar as necessary.

5. Cut the remaining cherry tomatoes in half and put them in a medium bowl with the chiffonade of basil and enough of the dressing to coat the tomatoes. Toss together well, then divide the cherry tomato salad among the 4 serving plates. Garnish with nasturtium leaves and bee pollen.

6. Pour the reserved watermelon-tomato puree into 4 small glasses or cups and serve alongside the watermelon steaks and salad.