Tomato & Summer Melon JubileePosted by Prime Method on Sun, 06/30/2013 - 16:31
This is a great summer dish that is both easy and delicious.
I made this dish as a special one day when I looked in the refrigerator and saw a bag of goodies from my produce company. I had no idear where the dish was going but figured it would be great with all these seasonal organic fruits and vegetables. Buying product in season is the easiest way to make things taste great!
3 large organic jubilee tomatoes
½ summer Honey dew or Sharleen melon
1 English cucumber
½ cup of Champaign vinegar
1 cup of extra virgin olive oil
Piment d Espelette or paprika
Salt to taste
Slice the golden jubilee tomatoes into 1/4 “ slice
Peal the melon cut in half and remove the seeds. Cut the melon again in half length wise and slice into 1/4 “ pieces
Peal the cucumber and cut in half lengthwise. Remove the seeds and cut into 1/4” pieces about 2” long each
Place all ingredients in a 2” deep pan layered evenly
Mix the oil and vinegar and our over the pan evenly.
Season the tomatoes with a touch of salt
Let sit for up to 4 hours.
Arrange the tomato melon and cucumber attractively on a platter. Season with the piment d espelette and salt.
Use the remaining juices from the pan as a dressing
Garnish with the Thai basil and serve cold.
Piment d espelette is a Basque pepper spice that is both sweet, smoky and slightly spicy that adds great flavor to any dish.
The Thai Basil can be found in most Asian markets. It is softer and has smaller leaves than traditional basil without sacrificing any flavor.
This dish is much lighter with the Champaign vinegar than using a strong Sherry or balsamic.