Tomato and Watermelon Salad

Directions

• Tomato Vinaigrette
• Combine tomatoes, vinegar, mustard, honey, and salt in a blender
• Blend until smooth
• Add olive oil gradually, blending constantly until incorporated and thick
• Pine Nut Crumble
• Preheat oven to 350°
• Place pine nuts on a baking sheet and bake for 8 minutes or until golden brown
• Transfer to a shallow bowl and let cool
• Combine panko and parmesan in a small bowl and spread the mixture evenly on parchment or nonstick foil lined baking sheet
• Bake 8-9 minutes or until golden brown and let cool
• Combine pine nuts, panko mixture, and basil in a food processor, pulsing until coarsely chopped.
• Salad
• Cut 4.25in thick slices from watermelon and tomatoes
• Cut 3 circles from each melon slice and cut out the tomato centers using a 2-inch round biscuit cutter
• Slice cucumber into 12 1/4-inch slices
• Spread 2 tablespoons of tomato vinaigrette onto the plate
• Stack tomato, watermelon, cucumber and repeat once
• Place 1 piece of burrata cheese on top of the stack
• Top with pickled red onion
• Sprinkle plate with pine nut crumble and garnish with basil leaves
• Sprinkle with salt and pepper