Heirloom Tomato & Melon Salad with Burrata & Skordalia

by Brenda Langton, Tastemaker in Residence - recipe by: Chef Sameh Wadi

Ingredients

For the Sourdough Skordalia3 Tbsp (45ml) vegetable oil
1/4 lbs (114g) day old sourdough bread, cut into ½” pieces
1 cup (238ml) hot water
3 small garlic cloves, finely grated
1 Tbsp (15ml) fresh lemon juice
1 Tbsp (15ml) good quality red wine vinegar
1/4 cup (60ml) extra virgin olive oil, plus 3 Tbsp (45ml) for cooking
sea salt

For the Lemon Vinaigrette
1/4 cup (60ml) fresh lemon juice
1 large shallot, finely minced
1/2 cup (120ml) extra virgin olive oil
sea salt and freshly ground black pepper

To Plate
1/2 small seedless watermelon
2 small summer melons (Cantaloupe, Canary, Honeydew, Crenshaw, preferably two different
colors)
2 lbs (907g) assorted sizes and colors heirloom tomatoes, cut into different shapes
5 (4 ounce/114g each) burrata cheese balls, halved
chives, cut into 1 inch pieces, for garnish
small basil leaves, for garnish
edible flowers, for garnish, optional
maldon salt and black pepper

Instructions

For the Sourdough Skordalia

1. Heat vegetable oil and 3 Tbsp (45ml) olive oil in a medium skillet on moderate heat, add the sourdough and cook for about 2-3 minutes, stirring often, until crisp and golden. Remove toasted bread with a slotted spoon and place in a medium mixing bowl. Soak the toasted bread in the hot water and cover with plastic film until softened, about 10 minutes.
2. Transfer the bread to a food processor. Add the garlic, lemon juice and red wine vinegar to the food processor and puree until a paste forms. With the machine on, gradually add the olive oil until incorporated. Season with with salt and refrigerate for 1 hour or up to 3 days.

For the Lemon Vinaigrette

1. In a small mixing bowl, whisk all the ingredients and season with salt and reserve.

To Plate

1. Halve the watermelons and melons, discard the seeds and peel the skin, making sure to keep the melons round shape. Cut the melon halves into different shapes and sizes, such as half moons, full moons and cubes.
2. Spoon a generous amount of the skordalia on individual plates or large platter and spread in a circle with the back of the spoon. Place the burrata in the center of the plate and arrange the tomatoes and melons around. Spoon a small amount of the lemon vinaigrette on the tomatoes, melons and burrata, garnish with chives, a few leaves of basil and edible flowers, if using. Season the burrata with a few course grinds of black pepper and finish with a sprinkling of crunchy salt on the tomatoes and burrata.