This recipe was adapted from one created by Tim Kuklinski, chef de cuisine at Rioja restaurant in Larimer Square and is on the current menu. It’s a multi-process dish, but the results are worth it. Serves 6.
Ingredients
1 red watermelon, cut into 1-inch cubes, scraps from trimming saved
1 yellow watermelon, cut into 1-inch cubes, scraps saved
8 baby heirloom tomatoes, halved1 tablespoon extra-virgin olive oil1 teaspoon sea salt
½ cup sugar
½ cup water
1 jalapeño chile1 Fresno chile
3 ounces feta cheese
Micro basil, for garnish
Directions
Process the reserved watermelon scraps in a blender until smooth. Pass through a chinois, fine-mesh colander or 2 layers of cheesecloth to strain. Put the strained juice in a pot and reduce on low heat until thick. Allow to cool. In another bowl, toss the tomatoes with the olive oil and salt. Set aside.
Combine the sugar and water in a pot to make a simple syrup. Bring to a boil. Slice the chiles as thinly as possible, then add to the simple syrup and return to a boil, then turn the heat off and allow to steep for 10 -15 minutes. Remove the sweetened chiles; discard the syrup (or save if you wish for other recipes).
Place feta in the bowl of a food processor and process until smooth and creamy. Be sure to scrape the sides of the bowl periodically.
To assemble each serving of the salad, spread some of the whipped feta in the bottom of a bowl. Place 7 to 9 watermelon cubes on the feta, mixing the two colors. With a spoon, dot the watermelon reduction on each cube. Arrange the tomatoes around watermelon. Garnish with basil and sweet chiles.
