This recipe was inspired by a single bite of a watermelon salad my husband enjoyed at Glass and Vine in Coconut Grove. Their rendition includes fresh jalapeños, which would make a great addition for anyone with an affinity for high heat. I couldn’t decipher what was in the topping, but in this version, macadamia nuts and melted Parmesan make a heavenly crust.
Watermelon Tomato Salad W Jalapeno Dressing
| Serves 2 |
325 calories per serving
- 1 pound watermelon, cubed
- Scant cup grape tomatoes
- 3 tablespoons goat cheese crumbles
- 3 tablespoons grated Parmesan cheese
- 2 pinches cayenne pepper
- Optional: 3 tablespoons macadamia nuts, chopped
- 1 tablespoon jalapeño olive oil*
- 1/2 tablespoon white balsamic vinegar
I love O Olive Oil’s Red Jalapeño Olive Oil for the strong, fresh kick it provides. You can find it at many grocery stores, or you can make your own jalapeño oil.
Heat the oven to high broil. Arrange an oven rack a few inches from broiler.
In a medium bowl, whisk together the jalapeño olive oil with the vinegar until well combined. Add the watermelon and tomatoes and toss together well. Add the goat cheese crumbles and toss again lightly. Divide the salad between 2 heat-proof bowls. Sprinkle the Parmesan over the salads, followed by a pinch of cayenne, being careful to distribute the spice well. Spoon the macadamia nuts (optional) over the salads and place on the rack under the broiler. Broil for about a minute, or until the cheese is melted and the nuts are beginning to brown. Remove from the oven immediately. Yes, it’s that easy! Serve and enjoy.