Mini Kumato® and watermelon carpaccio with orange juice vinaigrette
Starters and salads
Ingredients (4 servings)
- 20 Mini Kumato® tomatoes (or 8 large Kumato®)
- 1/2 watermelon
For the vinaigrette:
- 1 dl freshly squeezed orange juice
- 1 teaspoon red wine vinegar
- 2 teaspoons honey
- 2 teaspoons extra virgin olive oil
Method
- Slice the Mini Kumato® tomatoes very thinly and arrange them on the plates as you would for a carpaccio.
- Cut the watermelon into equally thin slices or make small balls with a melon scoop.
- Top the tomato carpaccio with the watermelon balls or slices.
- Mix the ingredients for the vinaigrette and drizzle over the carpaccio.
Stand out with original serving ideas
Serve this dish on its own as a starter or with smoked salmon and green salad.
