The tang of the Blood Orange Lavender Vinaigrette-marinated prawns is wonderfully balanced by the sweet savoriness of this inventive tomato and watermelon salad. So cool and colorful, it's sure to be a summer favorite! Pair with our Proprietary White Wine to bring out the best in this singular recipe!
1 cup Round Pond Blood Orange Lavender Vinaigrette
20 each large prawns, peeled & cleaned
2 pints toybox cherry tomatoes, halved
1 lb watermelon, large chunks
8 each mint leaves, chopped
2 Tbsp Round Pond Italian Varietal Extra Virgin Olive Oil
Salt & pepper to taste
¼ cup red onion, sliced
2 Tbsp Round Pond Infused Basil Olive Oil
Marinate prawns in the Blood Orange Lavender Vinaigrette for at least 2 hours. Skewer prawns, and grill until cooked through.
Combine the toybox tomatoes, watermelon cubes, mint, Italian Olive Oil, red onion, and salt & pepper in a bowl and mix together lightly.
Divide salad onto 4 plates and top with 5 prawns. Drizzle with Infused Basil Olive Oil and enjoy!