Tomato & Watermelon Salad, Burgos Cheese, Shaved Onion Recipe


5          Each Heirloom Tomatoes
1          Each Watermelon
1          Each Red Onions
2 tsp   Chive Chopped
1 ½     Cup Burgos Cheese
1          Cup Crunchy Oil Cured Olives
1 tsp    Lime Zested
1/2     Cups Mint Leaves Picked
Tomato and Sherry Vinaigrette to Taste
Sea Salt To Taste | Serves 10


Cut the tomatoes and watermelon into bite-sized chunks. Slice the onion into thin slices and rinse with cold water. Dress tomatoes, watermelon, red onion, and chives with the tomato vinaigrette and season with salt. Garnish with crumbled burgos cheese, crunchy oil-cured olives, a sprinkle each of sea salt and lime zest, and torn mint leaves. Drizzle with more tomato & sherry vinaigrette.

Tomato Vinaigrette

2          Cups Ripe Tomatoes, cut into chunks
1/2      Cup Garlic, sliced
1 tsp    Shallot, minced
2 tsp    Honey
6 tsp   Sherry Vinegar
1 cup   Canola Oil
Salt to taste

Blend tomato garlic, shallot, honey, sherry vinegar, and salt in a s slow blender speed with the motor running slowly drizzle in canola oil to emulsify, season to taste.

Crunchy Oil-Cured Olives

1 ½   Cups Pitted oil cured olives
4        Cups canola oil for frying
Salt to taste

Preheat the canola oil in a fryer or heavy-bottomed stockpot to 325°. Break apart the olives to expose more surface area. Fry until olives are crispy. Drain on paper towels. Cool. Chop olives to a coarse crumble. Fry for 5-10 more seconds until crispy. Be careful not to burn. Drain on paper towels, and cool. Store in an airtight container.

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