Sami Udell's Melon Tomato Salad
5 heirloom tomatoes, cut into small chunks
1 red fresno chile, sliced thin
¼ c toasted hazelnuts, chopped
2 or 3 different varieties of melon e.g. piel de sapo, galia melon (melon ball one of the melons and small dice the other for different shapes/textures, picture attached for shape inspiration)
2 small handfuls of arugula (dressed with a squirt of lemon, a touch of oil and a sprinkle of salt)
Melon dressing
2 tbsp Thai basil
1 tsp salt
1 lemon, juiced
2 tsp whole grain mustard
3 tbsp living vinegar or sherry vinegar
3 garlic confit (garlic covered and cooked in Sizzle for 30 minutes)
1 tbsp maple syrup
1/2 cup Drizzle
Creamy dressing
5 oz creme fraiche
2 tsp flaky salt
½ lemon, juiced
2 cracks fresh pepper
1 tbsp sumac
To garnish
Sumac
Flaky Salt
Instructions
Active Time: 30
Full Time: 30
Begin with the melon dressing by ripping the thai basil into small pieces into a bowl. Add the rest of the dressing ingredients (besides the Drizzle) into the bowl. Whisk in your Drizzle in slowly so it emulsifies.
Make the creamy dressing by adding all of the ingredients together in a bowl.
Add the melon to a bowl with the melon dressing.
Salt the tomatoes.
Assemble everything together - tomatoes, dressed melons, chiles, hazelnuts, and lemony arugula on top. Use the creamy dressing on the bottom of the plate or pipe it into the crevices of the salad.
Garnish with extra Drizzle, flaky salt, and sumac around the entire plate.
