Caramelized Watermelon with Heirloom Tomatoes, Feta and Arugula
A visual beauty, this seasonal masterpiece is a feast for the senses that showcases the summer flavors of watermelon and tomatoes, a combination when paired together— is a taste sensation.
2 teaspoons grapeseed or safflower oil
1 small (3lb) seedless watermelon, cut into rectangles
1 red, orange, yellow, heirloom tomato, sliced or a mixture of sliced cherry tomatoes
2 handfuls, baby arugula
3 ounces Feta cheese, cut into thin rectangles
4 leaves mint, cut into chiffonade
Extra virgin olive oil
Salt and pepper
1. Heat vegetable oil in a sauté pan over high heat, and sear each side of the watermelon slices until caramelized, about 1 minute each side, be careful not to cook it too long. It will look golden when done. Set aside.
2. Arrange arugula on a plate and drizzle with balsamic vinegar and olive oil. Set watermelon on top of the arugula and layer with feta slice, and tomatoes. Season tomatoes with salt and pepper, drizzle with balsamic vinegar and olive oil. Top with mint chiffonade. Serves 4.
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That looks amazing. I have never tried cartelizing watermelon, but I will now!
And it is so easy to prepare, caramelizing watermelon only takes a minute, and is very delicious.
[…] here for the […]