Dear SOS: I had the most fantastic and flavorful summer salad at the Hungry Cat in Hollywood recently. It was an heirloom tomato salad with chunks of watermelon and some feta and herbs. I would love it if you might be able to obtain the recipe.
Dear Andrea: Take everything you love about summer and arrange it beautifully on a plate. Juicy heirloom tomato wedges and bright chunks of cool watermelon come together perfectly, punctuated with the spice of arugula, fresh basil and mint.
In a medium bowl, whisk together the shallot, garlic, mustard and vinegar. Slowly whisk in the watermelon reduction, then whisk in the oil until fully incorporated. Season to taste with salt and pepper. This makes about 1 1/3 cups vinaigrette, more than is needed for the remainder of the recipe; the vinaigrette will keep, covered and refrigerated, up to 1 week.
Tomato and watermelon salad
Cut the tomatoes into wedges and spread them out on a sheet pan. Season with one-half teaspoon each salt and pepper and set aside for 15 minutes.
In a large bowl, toss together the tomatoes, watermelon, onion, feta, basil, mint and arugula. Gently toss in the vinaigrette. Taste and season with one-fourth teaspoon each salt and pepper, or to taste. Add additional vinaigrette to taste as desired before serving.
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.