Chef Nick Pellegrino's Heirloom Tomato, Watermelon, Peach Salad - WSMV News 4

Chef Nick Pellegrino's Heirloom Tomato, Watermelon, Peach Salad

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Ingredients

Serves 4-6

  • 1 1/2 tbls extra virgin olive oil
  • 3 cups seedless watermelon, cubed
  • 11/2 cups peaches, sliced
  • 2 medium heirloom tomatoes, sliced
  • 3 tablespoons balsamic reduction
  • Salt and pepper to taste
  • 1/2 cup red onion thinly sliced
  • 1/4 cup fresh mint
  • 2 tbls fresh basil

To make reduction: Combine 1 cup vinegar and ¼ cup sugar in a medium sauce pan over low heat until it is reduced by half and has the consistency of syrup.

Combine all ingredients in a large mixing bowl and lightly toss together with olive oil, herbs, salt and pepper. Transfer to platter and drizzle with balsamic reduction. Garnish with whole mint and basil leaves.

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