Watermelon and Heirloom Tomato Mint Salad

*This recipe was created for servings. To adjust the serving quantity, enter a new yield ( to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.


Watermelon 1/2 each
Heirloom tomatoes 4 each
Mint leaves 6 each
Sherry 1/8 cup
Club House Thyme Leaves 1/8 te
Club House Basil Leaves 1/8 tsp
Club House Oregano Ground 1/8 tsp
Arugula 2 cups
Baby cilantro 2 cups
Garlic clove 1 each
Goat cheese 1/2 cup
Cream cheese 1/2 cup
Club House La Grille Fiery Habanero & Roasted Garlic 1 tbsp
Fennel, thinly shave 1/2 cup
Flour 1/4 cup
Balsamic vinegar 2/3 cup
Agar 2 g
Water 3 cup
Club House Sea Salt, French Mediterranean 1/2 tsp
Club House Pepper, Black Ground 1/2 tsp


This recipe was created for Club House for Chefs in collaboration with Humber College’s Iron Chef Humber Team 2: Samantha Simms, Victoria Simon, Dacyion Reid and Aldwin Dela Pena.

For the Watermelon and Heirloom Tomato Mind Salad: Place 2/3 cups of oil in freezer for 30 minutes. Make marinade for salad, combine oil, sherry, herbs, garlic and Club House Sea Salt, French Mediterranean and Club House Black Pepper, Ground. Slice tomatoes and place in vacuum bag and seal with the marinade and reserve. Whip goat cheese and cream cheese. Add La Grille Fiery Habanero and Roasted Garlic Seasoning and pipe small rounds on a parchment lined tray and refrigerate. Toss fennel in flour and fry in deep fryer until golden brown, drain excess oil.

For the Balsamic Caviar: Heat vinegar and add agar on medium heat. Stir until fully mixed in, turn up heat and boil. Remove from heat, remove oil from freezer and using a syringe or pipette draw some mixture and drop it slowly in the oil. Use spoon to take out the pearls and place in water to rinse.

For Serving: Toss greens in remaining marinade and combine all the ingredients on a plate in a decorative manner.

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