8-12 heirloom tomatoes, various varieties
8-12 pieces seedless watermelon sliced Â½ inch thick and in wedges
2 cups feta cheese, sliced in sticks or wedges
12 fresh basil leaves, chifonade
White balsamic vinaigrette (recipe follows)
Baby arugula (garnish)
On individual serving plates create a stacked salad using the heirloom tomatoes, watermelon and feta. Sprinkle basil chifonade all over and drizzle the white balsamic vinaigrette over the top Garnish with baby arugula.
White Balsamic Vinaigrette
Makes 2 cups dressing
Â¼ cup white balsamic vinegar
2 tablespoons lemon juice
Â½ cup blended oil (canola based)
Â½ shallot, minced
Salt and pepper to taste (about Â½ teaspoon of each)
In a medium bowl whisk together ingredients until well incorporated and emulsified, season with salt and pepper to taste.
*Recipes property of Polo Dobkins