Heirloom Tomato Salad with Watermelon Water

First off, my buddy Alex and his wife went to Nicholas and did the Chef's table last week for their anniversary, here is their writeup! We too will celebrate our 1st anniversary the same way next month. We figure it's the only thing that's going to top our month long honeymoon in Italy. They are also going to Alinea in Chicago next month for Alex's birthday!

Here's a quick one that fits this time of year perfect. Especially if you have a bunch of tomatoes from your tomato plants and don't know what to do with 'em! Even better if you have some basil growing. Luckily we have both. The dish is composed of tomatoes, grapes, balsamic reduction, watermelon 'water', and basil oil.

The hardest part is the basil oil. It takes ~2 days to make. It's made by combining grapeseed oil (I'm guessing because it's more neutral in flavor than olive oil) with basil and then letting it steep overnight, then strain overnight. Here are some pictures of the process. My blender broke (I KNEW I should have bought a waring, blend tec, or vitamix!) so I had to use my stick blender attachment to blend the basil.

I didn't have a coffee filter...so I improvised with a paper towel!

I then got the family together for a group photo...Balsamic Reduction is the black sheep of this entourage so he was left out of the picture. 

Here he is...

While the balsamic was reducing, I made the watermelon water. The book calls for using a juicer, but I don't have one. Also, as I mentioned above, my blender is broke. So, I improvised again....and used.... a bowl and a fork! Sure, I probably could have gotten 'more' juice with a juicer, but this made enough juice for at least 4 salads.

Another family portrait!

Then, you basically toss the grapes & tomatoes with the basil oil and some salt, make a ring with the balsamic reduction, pile everything in the center, and spoon over some watermelon water.

One to match the book!

Thoughts: Aside from the basil oil, this dish was really simple, but the flavors balanced out really well! Laurie thought the balsamic would overpower something but everything blended really well, the way a salad should be. I have to say, even though the basil oil takes 2 days (albeit 5 minutes work each of those days) it is pretty awesome stuff. I can think of about 10 different dishes I want to use it in. If you're pressed for time, I'm sure substituting some fresh chiffonaded basil would be ok...but you 'should' try to make the oil, it's worth it!  I think this is a really elegant summer dish that would be perfect for a 'little better than just a BBQ' outdoor dinner party. The one recommendation in the recipe is to be sure your ingredients are fresh and good...I couldn't agree more, this dish would epic fail say...in the winter, despite the availability of tomatoes and watermelon from third world countries....

P.S. we weren't as elegant this evening, and paired this dish...with a peanut butter and jelly sandwich for dinner...