• Heirloom Tomato Watermelon Salad with Burrata & Skordalia


Heirloom Tomato Watermelon Salad with Burrata & Skordalia

By Sameh Wadi

This recipe was created for the Market's Mill City Cooks classes by James Beard Award nominated Chef Sameh Wadi, owner of World Street Kitchen.


For the Sourdough Skordalia
3 tablespoons (45ml) vegetable oil
¼ lbs (114g) day old sourdough bread, cut into ½” pieces
1 cup (238ml) hot water
3 small garlic cloves, finely grated
1 tablespoon (15ml) fresh lemon juice
1 tablespoon (15ml) good quality red wine vinegar
¼ cup (60ml) extra virgin olive oil, plus 3 tablespoons (45ml) for cooking
sea salt

For the Lemon Vinaigrette

¼ cup (60ml) fresh lemon juice
1 large shallot, finely minced
½ cup (120ml) extra virgin olive oil
sea salt and freshly ground black pepper

To Plate

½ small seedless watermelon
2 small summer melons (Cantaloupe, Canary, Honeydew, Crenshaw, preferably two different
2 lbs (907g) assorted sizes and colors heirloom tomatoes, cut into different shapes
5 (4 ounce/114g each) burrata cheese balls (or substitute mozzarella), halved
chives, cut into 1 inch pieces, for garnish
small basil leaves, for garnish
edible flowers, for garnish, optional
maldon salt and black pepper


For the Sourdough Skordalia

Heat vegetable oil and 3 tablespoons (45ml) olive oil in a medium skillet on moderate heat, add the sourdough and cook for about 2-3 minutes, stirring often, until crisp and golden. Remove toasted bread with a slotted spoon and place in a medium mixing bowl. Soak the toasted bread in the hot water and cover with plastic film until softened, about 10 minutes.
Transfer the bread to a food processor. Add the garlic, lemon juice and red wine vinegar to the food processor and puree until a paste forms. With the machine on, gradually add the olive oil until incorporated. Season with with salt and refrigerate for 1 hour or up to 3 days.

For the Lemon Vinaigrette

In a small mixing bowl, whisk all the ingredients and season with salt and reserve.

To Plate

Halve the watermelons and melons, discard the seeds and peel the skin, making sure to keep the melons round shape. Cut the melon halves into different shapes and sizes, such as half moons,
full moons and cubes.
Spoon a generous amount of the skordalia on individual plates or large platter and spread in a circle with the back of the spoon. Place the burrata in the center of the plate and arrange the tomatoes and melons around. Spoon a small amount of the lemon vinaigrette on the tomatoes,melons and burrata, garnish with chives, a few leaves of basil and edible flowers, if using. Season the burrata with a few course grinds of black pepper and finish with a sprinkling of crunchy salt on
the tomatoes and burrata.

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