Iceberg Babies® Watermelon Salad

Yield: 8 servings


8 Garden Hearts® Iceberg Babies®
8 cups watermelon, cut into 3/4-inch cubes
3 pounds heirloom tomatoes in assorted colors, cut into 3/4- inch cubes
1 1/2 teaspoons Fleur de Sel (or coarse sea salt or kosher salt
1 1/2 cup feta cheese, cut into 1/2-inch cubes
3/4 cup extra virgin olive oil
3/4 cup red wine vinegar
1 tablespoon fresh mint, chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh basil, chopped
salt and pepper to taste
1/2 cup sliced almonds, lightly toasted


1. Remove outer leaves from the Iceberg Babies® and rinse under cold running water. Trim the stem and cut into one-inch slices, creating large rosettes.
2. Combine the cubed watermelon and tomatoes in a large mixing bowl.
3. Sprinkle with Fleur de Sel, toss lightly, and let marinate for 20 minutes.
4. Add feta cheese, olive oil, vinegar and herbs to tomato-melon mixture. Season with salt and pepper and toss gently.
5. To assemble, arrange the lettuce rosettes in a fan shape along the side of the plate.
6. Spoon the tossed watermelon-tomato salad along the base of the rosettes. Sprinkle with toasted almonds.
Chef Beat Giger

Recipe by:

Beat Giger, CEC, AAC, Corporate Chef                                     Pebble Beach Resorts; Pebble Beach, CA

Chef's comment:

"The supple texture and just-right-size of Iceberg Babies® make them a perfect choice in wraps and hand rolls used in the Asian cuisine."