Recipe: Tomato Salad with Watermelon, Toasted Cashews, Chèvre, and Lemon-Agave VinaigretteAug 27th, 2015 | By Cecilia | Category: blog, cook something, summer, vegetables and pasta
This delicious and healthy recipe comes from Lake Austin Spa Resort’s Executive Chef, Stephane Beaucamp, inspired by the beautiful vegetables, herbs and fruit Trisha Shirey grows in the resort’s garden.
Tomato Salad with Watermelon, Toasted Cashews, Chèvre, and Lemon-Agave Vinaigrette
2 tablespoons grapeseed oil
1/2 tablespoon fresh lemon juice
¾ teaspoon light agave syrup
¾ teaspoon white wine vinegar
Kosher salt, to taste
1 large, ripe tomato (red or yellow), quartered
1/2 cup diced watermelon (you can also scoop the melon into balls)
3 basil leaves
1/4 cup toasted cashews, lightly chopped
¼ cup chèvre (preferably local), crumbled
To make the Lemon-Agave Vinaigrette, whisk together the grapeseed oil, lemon juice, agave syrup, white wine vinegar, and a generous pinch of salt in a small bowl. Taste and adjust seasonings as desired.
To make the salad, arrange the tomato, watermelon, and the basil leaves on a plate, drizzle with the Lemon-Agave Vinaigrette, and then top the salad with the cashews