Ingredients:
Heirloom tomatoes (all colors and varieties work; personally, I like Brandywines for this application)
Imported buffalo mozzarella (available at Whole Foods and Costco)
Yellow watermelon (if you can’t find yellow, red seedless will suffice)
2 bunches fresh basil (save the smallest leaves for garnish)
White balsamic vinegar (I like the Terre Bormane brand)
Extra virgin olive oil (about 2 cups)
1/2 cup, blended oil
Sea salt or kosher salt
Fresh cracked black pepper
Method:
For the white balsamic vinaigrette:
1) In a heavy-bottomed pot, reduce 1 cup of white balsamic vinegar by half. Let cool to room temperature.
2) In a mixing bowl, whisk together the reduced vinegar, 5 ounces of extra virgin olive oil, 1 teaspoon salt, 1/4 teaspoon fresh cracked black pepper and 3 ounces of unreduced white balsamic vinegar. Combine well. Will keep in the refrigerator up to three months.
For the basil oil:
1) Discard the stems from the two bunches of basil.
2) Blanch the basil leaves for 20 seconds in a large pot of boiling salted water.
3) Immediately plunge the blanched leaves into a large bowl of ice and water.
4) When the basil is completely chilled, squeeze and blot it dry, then chop it finely.
5) Put the chopped basil in a blender with the blended oil, half a cup of extra virgin olive oil and 1 tablespoon of salt. Blend on high speed for two minutes.
6) Strain the oil through cheesecloth to remove all the solids. You will get a beautiful green oil with great basil flavor.
For the salad:
1) Pick 4 or 5 of the nicest tomatoes you can find. (Never refrigerate tomatoes. They will turn mealy.) Slice the tomatoes into 1/4 inch rounds. Set aside on a tray.
2) Slice mozzarella to about the same size and set aside.
3) Remove the rind of the yellow watermelon and cut into round slices about the same size as the cheese and tomatoes.
4) On a serving platter, arrange tomato, cheese and watermelon slices, each slice leaning on the previous one. Repeat in the same order.
5) Drizzle with white balsamic vinaigrette, sprinkle with salt and fresh cracked pepper, then drizzle with a bit of basil oil.
6) Garnish with the smallest basil leaves.