"It's so easy to prepare, you could take it to a barbecue or picnic. I know that the combination of tomato and watermelon together sounds a little strange but trust me it works!" Simon Arkless, Head chef of Terrace Restaurant

 

Ingredients

250g seedless watermelon peeled and cut into 3cm cubes

250 g ripe tomatoes, ideally full flavoured varieties such as Tigerella, black Russian, green zebra or small sweet cherry varieties (dice large tomatoes into 3cm cubes and cherries in half)

200g marinated goat cheese in oil (e.g. Meredith goat cheese in oil)

10 mint leaves, washed

6 basil leaves washed

1 small red chilli deseeded and thinly sliced

50ml good quality aged balsamic vinegar

I small red onion peeled and very thinly sliced

125ml good quality extra virgin olive oil

I clove of peeled garlic finely sliced or grated on a micro plane

Flaked sea salt

Coarsely ground black pepper

 

 

Directions

1. Start by mixing your red onion, chilli and garlic in a large bowl add the balsamic vinegar, salt and pepper to taste and let macerate for 10 minutes.

 

2. Add the tomatoes, watermelon and olive oil and toss together well.

 

3. Arrange in a suitable serving dish and scatter the goat cheese on top (breaking into bite size pieces) before tearing the fresh basil and mint leaves to garnish. You can also successfully embellish this salad by adding some grilled prawn cutlets and baby capers for a more substantial dish.

 

 

Wine Match: All Saints Estate Rosa 2017

 

“This bright, fresh and juicy salad calls for a crisp fruity wine with a nice acid backbone. This is the perfect match for Summer.”
Nick Brown, Winemaker