2 In The Kitchen: Watermelon And Heirloom Tomato Salad

NEW YORK (CBSNewYork) – All week we’ve been showcasing recipes that keep your kitchen cool, no stove or oven required. “Can’t Stand The Heat” week concludes with a cool salad recipe.

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Click here for a printable version of this recipe (.pdf)

Watermelon and Heirloom Tomato Salad Recipe

Executive Chef Vincent Chirico


–          3 heirloom tomatoes (one of each color) quartered

–          1 cup Vermont Goat Cheese

–          ¼ cup mascarpone

–          ¼ cup heavy cream

–          2-3 slices of watermelon, cut in 1×1 cubes

–          25 year aged balsamic vinaigrette

–          Micro basil and micro arugula

–          salt & pepper to taste


–          Mix the Vermont goat cheese, mascarpone, olive oil, heavy cream and salt and pepper in a bowl.

–          Spread the cheese mixture on a plate, top with watermelon cubes followed by tomatoes.

–          Top with micro basil and arugula, drizzle with balsamic vinegar, and season with salt and pepper



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