This vibrant salad combines the sweetness of watermelon with the bold flavor of marinated anchovies. The addition of Comt\u00e9 cheese adds a creamy texture, while tomatoes bring a hint of summer aroma, all beautifully tied together with a sweet and tangy balsamic cream. It’s a straightforward, lively dish with contrasting flavors, ideal for hot days.<\/p>\n
– Beefsteak Tomatoes: 2 units
\n– Watermelon: 1\/4 unit
\n– Comt\u00e9 Cheese: 100 grams
\n– Marinated Anchovy Fillets: 200 grams
\n– Balsamic Cream: 1 drizzle
\n– Olive Oil: 1 drizzle
\n– Basil Leaves: 10 leaves
\n– Salt: 1 pinch
\n– Pepper: 1 pinch<\/p>\n
45 minutes<\/p>\n
15 minutes<\/p>\n
0 minutes<\/p>\n
Start by washing the tomatoes. Remove the skin, slice them in half to discard the seeds, then chop them into cubes. Peel the watermelon and cut it into similar-sized cubes. Remove the rind from the Comt\u00e9 cheese and also cube it. Set aside 5 to 6 whole anchovy fillets for garnish and chop the rest, keeping the marinade.<\/p>\n
In a large salad bowl, combine the tomatoes, watermelon, and cheese. Season with salt and pepper. Add a drizzle of olive oil and the reserved anchovy marinade, then mix everything together thoroughly. Arrange the whole anchovy fillets on top of the salad. Scatter the basil leaves over the salad and finish with a drizzle of balsamic cream. Chill the salad in the refrigerator before serving to let the flavors meld together beautifully.<\/p>\n\n\n