Shelburne Farms
1611 Harbor Road * Shelburne, Vermont 05482
Phone: (802) 985-8498 * www.shelburnefarms.org
Shelburne Farms is a 1,400-acre working farm, National Historic Landmark and nonprofit environmental education organization whose mission is to cultivate a conservation ethic by teaching and demonstrating the stewardship of natural and agricultural resources. Created in 1886, it has a magnificent inn on the shores of Lake Champlain with a renowned seasonal restaurant and a breathtaking landscape designed by Frederick Law Olmsted, Sr. whose vision guided the development of the farm, fields and forest. Purchase their award-winning farmhouse cheddar cheese and new cookbook, “Cooking with Shelburne Farms: Food and Stories from Vermont” by Melissa Pasanen with Rick Gencarelli, Viking Studio, at www.shelburnefarms.org.
Watermelon, Tomato and Feta Salad
1 large red tomato (about ˝ pound), cored and chunked
12 large fresh mint leaves, coarsely chopped, plus a few
more for whole leaves for garnish
1˝ cups bite-size cubes seeded watermelon
2 large tomatoes (about 1 pound), any color, cored and cut
into bite-sized cubes, or about 3/4 pound cherry or pear
tomatoes in assorted colors, sliced in half
1˝ teaspoons coarse kosher salt
Freshly ground black pepper to taste
2 teaspoons extra virgin olive oil
2 teaspoons champagne vinegar or white wine vinegar
˝ cup (about 2-3 ounces) crumbled feta
Put the chunked tomato into a blender and puree until completely smooth. Set a fine sieve over a medium bowl, pour the tomato puree into the sieve, and allow to drain for at least 10 minutes. Reserve the resulting tomato water, which should be about 1/4-1/3 cup.
In another medium bowl, combine the chopped mint, watermelon, tomato cubes, salt, a few grinds of pepper, the olive oil, and the champagne vinegar. Toss gently to combine.
Prepare salads individually by spooning a tablespoon of the reserved tomato water onto a plate (chilled if you like), toping it with a quarter of the watermelon and tomato mixture, sprinkling 2 tablespoons of crumbled feta on top, and garnishing with a mint leaf. Serve immediately. Serves 4.
1611 Harbor Road * Shelburne, Vermont 05482
Phone: (802) 985-8498 * www.shelburnefarms.org
Shelburne Farms is a 1,400-acre working farm, National Historic Landmark and nonprofit environmental education organization whose mission is to cultivate a conservation ethic by teaching and demonstrating the stewardship of natural and agricultural resources. Created in 1886, it has a magnificent inn on the shores of Lake Champlain with a renowned seasonal restaurant and a breathtaking landscape designed by Frederick Law Olmsted, Sr. whose vision guided the development of the farm, fields and forest. Purchase their award-winning farmhouse cheddar cheese and new cookbook, “Cooking with Shelburne Farms: Food and Stories from Vermont” by Melissa Pasanen with Rick Gencarelli, Viking Studio, at www.shelburnefarms.org.
Watermelon, Tomato and Feta Salad
Put the chunked tomato into a blender and puree until completely smooth. Set a fine sieve over a medium bowl, pour the tomato puree into the sieve, and allow to drain for at least 10 minutes. Reserve the resulting tomato water, which should be about 1/4-1/3 cup.
In another medium bowl, combine the chopped mint, watermelon, tomato cubes, salt, a few grinds of pepper, the olive oil, and the champagne vinegar. Toss gently to combine.
Prepare salads individually by spooning a tablespoon of the reserved tomato water onto a plate (chilled if you like), toping it with a quarter of the watermelon and tomato mixture, sprinkling 2 tablespoons of crumbled feta on top, and garnishing with a mint leaf. Serve immediately. Serves 4.
