Watermelon, Feta & Cherry Tomato Mosaic Salad with Brown Butter
Nutty brown butter pesto swirls with fresh basil, pistachios, and lemon, topping a vibrant mosaic of juicy tomatoes, sweet watermelon, crisp cucumber, and creamy feta. Bright, bold, and a work of art.
Ingredients
Brown Butter Pesto :
- 4 tablespoons Vital Farms Unsalted Butter
- ⅓ cup pistachios shelled and whole
- 2 cloves of garlic
- 2 ½ cups fresh basil leaves lightly packed
- ¼ cup parmesan cheese grated
- 2 tablespoons lemon juice freshly squeezed
- 1 ‑ 2 tablespoons water
- 1 tablespoon olive oil
- salt and pepper to taste
Mosaic :
- ~ 10 ounces cherry tomato medley halved
- 2 cups watermelon cubed
- 1 cucumber peeled and cubed
- ~ 8 ounces block of feta cubed
- fresh basil for garnish
- crushed pistachios for garnish
Instructions
- Add the butter to a small pot on medium heat. Melt the butter until it slightly starts to turn golden brown. Make sure to occasionally swirl the pot to prevent any burning. Remove from heat and set aside.
- In a blender or food processor add the pistachios, garlic, basil, parmesan, lemon juice, water, olive oil, salt and pepper. Blend until all ingredients aresmooth. Add the blended mixture to the brown butter, and mix until ingredients are thoroughly combined. Set aside.
- On a large platter begin to assemble the cherry tomatoes, watermelon, feta, and cucumber cubes in a preferred pattern. Continue until the entire platter is filled.
- Drizzle the brown butter pesto over the mosaic and garnish with pistachios and fresh basil.
