Rosanna Scotto’s Heirloom Tomato and Watermelon Salad: Recipe

Whereas the summer season could also be coming to an finish, you may get yet one more style of the season with information anchor Rosanna Scotto’s seasonal fruit salad.

Scotto’s salad, which options heirloom tomatoes and watermelon, is the right addition to a barbeque or picnic and might even be discovered on the menu of her household’s New York Metropolis restaurant, Fresco by Scotto. The eatery, which is run by her mom Marion, is well-known for its fashionable tackle Tuscan delicacies — and the salad are simply one of many best-selling summer season objects.

“[The salad is] one in every of our in style dishes and [it is] simple to arrange,” Scotto, 65, completely shares within the newest problem of Us Weekly. “[You can just] depart it on the desk and luxuriate in your occasion!”

The “refreshing and flavorful” salad requires both purple or yellow watermelon and is paired with each small and huge heirloom tomatoes. Along with the fruit, the recipe consists of ricotta cheese and is drizzled with olive oil and balsamic glaze. The chilled salad will preserve you cool even on the previous few heat days of summer season and may very well be an incredible addition to your Labor Day shindig.

Whereas Scotto’s household is understood for his or her tackle Italian delicacies, the journalist is most famously considered being one of many cohosts of Good Day New York. Scotto has hosted the NYC morning present since 2008 and has labored alongside Greg Kelly and Lori Stokes earlier than they exited this system in 2017 and 2021, respectively.

Preserve scrolling to discover ways to make the salad:

Heirloom Tomato and Watermelon Salad

Serves 4

Substances

1/2 of 1 medium purple or yellow watermelon (seedless, medium/giant diced)

2 giant heirloom tomatoes (any coloration, medium diced)

2 cups child heirloom tomatoes (reduce in half)

3/4 cup olive oil, plus extra for drizzling

1/2 cup raspberry vinegar

4 leaves mint, chopped

Salt and pepper, to style

1/2 cup balsamic glaze

4 oz ricotta salata, finely grated

1/2 cup chopped parsley, for garnish

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Directions

1. Take the diced watermelon and tomatoes and add them to a medium mixing bowl. Add the olive oil and raspberry vinegar.
2. Add the mint leaves and toss properly. Season with salt and pepper.
3. Place all components onto a suitable-sized plate or platter and glaze with the balsamic.
4. As soon as plated, grate the ricotta salata over the salad. Garnish with parsley and a lightweight drizzle of olive oil and function chilly as doable.