Summer Chopped Salad

Presented by Chef Thomas Marlow, Mimosa Restaurant
Makes four servings

2 cups watermelon

½  cup marinated tomato – see recipe

½ cup seedless cucumber – cut into ¼" dice

3 baby bell peppers – sliced julienne

1 avocado – diced

1 Tablespoon pickled red onion – see recipe

1 Tablespoon olive oil

Juice of half a lime

2 Tablespoon crumbled feta

Picked cilantro – optional

1 Tablespoon vinegar – white balsamic is preferred

1 teaspoon salt – real salt or flaky sea salt

1 cup arugula – lightly packed

Marinated Tomatoes – it’s always a good idea to marinate your tomatoes with this simple recipe

2 basil leafs – chiffonade

1 pinch of sea salt

1 pinch freshly cracked black pepper

  • This recipe works for various types of tomatoes – slicing, cherry, baby heirloom

Pickled Red Onion

1 medium red onion, thinly sliced

½ cup apple cider vinegar

1 cup warm water

1 tablespoon sugar

1½ teaspoons Kosher salt

Putting it All Together!

  1. Mix the watermelon, cucumber, marinated tomatoes and baby bell pepper.
  2. Add the pickled red onion and greens and mix
  3. Season with lime juice, sea salt, and cilantro
  4. Finish the salad with crumbled feta