“I’d never had an heirloom tomato until we opened Uchi and found some incredible farms to help with our seasonal daily menu selections. A play on a Caprese salad, with the incredible sweetness and texture of yellow heirloom tomatoes, is such a nice complement to super sweet summertime watermelon and the delicious combination of fresh green herbs like basil or ooba (shiso). I love it simply like this with some great aged balsamic, but adding cheese like mozzarella is always an option, too.” — Tyson Cole, executive chef and founder of Uchi Restaurants

Yellow Tomato, Watermelon and Arugula Salad

Ingredients

Ingredient Checklist

• 2 cups seeded and cubed ( 1/2 inch) watermelon
• 1/4 cup balsamic vinegar
• Salt and freshly ground pepper
• 1/2 cup extra-virgin olive oil
• 6 ounces arugula leaves, large stems removed (4 cups)
• 5 yellow tomatoes (about 2 pounds), sliced crosswise 1/4 inch thick

Directions

Instructions Checklist

• Step 1

  In a medium bowl, toss the watermelon cubes with 1 tablespoon of the vinegar and season with salt and pepper. Let stand for 5 minutes, then drain.

• Step 2

  In a small bowl, whisk the remaining 3 tablespoons of vinegar with the olive oil. In another bowl, gently toss the arugula with 3 tablespoons of the dressing. Fan the tomato slices on 10 plates and sprinkle with salt. Scatter the arugula over the tomatoes and top with the watermelon. Drizzle the remaining dressing over the salads and serve at once.

https://www.foodandwine.com/recipes/yellow-tomato-watermelon-and-arugula-salad