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Tomato, Cucumber
and Red Onion Salad with Vanilla and Melon Vinaigrette
Jiko – The Cooking Place, Disney's Animal Kingdom Lodge
Chef Anette Grecchi-Gray
Adapted by StarChefs
Yield: 10 servings
- 2 hothouse cucumbers
- 1 teaspoon Kosher salt
- 1 red onion, thinly sliced
- 5 tomatoes, medium size, cubed
- Vanilla Dressing (see recipe below)
- Melon Vinaigrette (see recipe below)
- 1/2 pound arugula
Cut the hothouse cucumbers in half and seed them with a spoon.
Slice the cucumbers fine and place them in a stainless steel bowl.
Add the salt and mix well with the cucumbers; allow to sit for half
an hour at room temperature. Drain all the water from the cucumbers
and mix with the red onions and tomatoes. Mix in the Vanilla Dressing;
add salt and fresh ground black pepper to taste. Reserve 1-2 Tablespoons
of the dressing to coat arugula with the dressing. To serve, mound
the salad in the center of a round plate. Drizzle with Vanilla Dressing;
add Melon Vinaigrette with cottage cheese and basil around the mound
of salad. In a stainless steel bowl, mix the arugula with the vanilla
dressing and salad mix. Place the dressed arugula atop and serve
immediately.
Vanilla Dressing
Yield: 10 servings
- 1 cup white balsamic vinegar
- 1 Tablespoon vanilla extract
- 1/2 cup extra virgin olive oil
- 1 dash fresh ground black pepper
- 2 dashes Kosher salt
Mix all ingredients together and adjust seasoning to taste. Reserve
until ready to use.
Melon Vinaigrette with Cottage Cheese
and Basil Chiffonade
Yield: 10 servings
- 1/2 cup cantaloupe melon juice, fresh squeezed
- 3/4 cup watermelon juice, fresh squeezed
- 2 dashes Kosher salt
- 1 dash fresh ground black pepper
- 1/2 cup lemon juice, fresh squeezed
- 1 cup extra virgin olive oil
- 1/2 cup cottage cheese
- 1 Tablespoon basil leaves, finely sliced
Pour the canteloupe melon and watermelon juices in a large bowl.
Add the salt and black pepper; mix in the lemon juice. Whisk in
the olive oil and adjust seasoning, if needed. When ready to serve,
mix in the cottage cheese and the finely sliced basil leaves.
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