Raya Tomato Watermelon Salad

Contributed by: Chef Marissa Gerlach

Raya Tomato Watermelon Salad

Recipe type: Yield: 6 Prep time: Cook time: Total time:

Raya Tomato Watermelon Salad taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.


JALEPENO DRESSING6 Jalapenos – fried, peeled, de-seeded2 bunches Watercress – blanched1Garlic Clove3 T Parmesan Cheese – grated2 T Mirin1/2 C Rice Vinegar3 Large Egg Yolks1.5 C Oil Blend – olive/corn2 Limes – juicedSalt and black pepper – to tasteWHIPPED REQUESON CHEESE1 1/4 C Requeson Cheese3/4 C Heavy creamSalt and black pepper – to tasteTEMPURA BATTER1/2 C Corn Starch1/2 C Cake Flour1 T Baking PowderPinch Sea SaltPICKLED SHALLOTS1 lb White Onions – sliced2 Habaneros – thinly sliced1 T Mexican Oregano1 C Sugar1 C Salt1.5 qtsWhite VinegarTO SERVEOrganic Watermelons – as neededHeirloom Tomatoes – as neededSalt and pepper – to tasteSquash Blossoms, Garlic Flowers, Pickled Shallots, Lemon Basil or LimeBasil- to garnish1/6 avocado wedge – tempura last minute


  2. In blender, add everything but oil. Slowly drizzle oil into the blender while running until thick and creamy. Season with salt and pepper. May need a little bit more lime juice.
  4. Add everything together to a blender until smooth. Taste and season.
  6. Mix all dry ingredients together. Add bubbly water so batter is not too thin or too thick – like pancake batter.
  7. Keep cold – on ice or in cooler. Should be made last minute.
  9. Mix all together and let sit for 12 hours. The longer they marinate the better they are!
  10. TO SERVE
  11. Cube watermelons and tomatoes. Season with salt and pepper
  12. Spread jalapeno dressing on bottom of plate.
  13. Mix together fresh squash blossoms, garlic flowers, pickled shallots, lemon basil or lime basil if you can find it. Place on top of tomatoes and watermelon.
  14. Add quenelles of requeson as shown and place avocado.

Published on by

Print Friendly, PDF & Email