This recipe was prepared by Chef Tammy Brawley on Real Virginia, Virginia Farm Bureau’s weekly television program.

Cold Salt Slab Presentation

pink Himalayan salt slab, not previously cooked on.
choice of toppings:
watermelon, thinly sliced
goat cheese, thinly sliced or pulled apart
mint leaves, whole or chiffonade

heirloom tomatoes, thinly sliced
fresh mozzarella, thinly sliced
basil leaves, chiffonade
olive oil for drizzling

Chill the salt slab in the refrigerator at least 2 hours before serving.

Arrange melon slices, slightly overlapping. Scatter goat cheese and mint leaves over top. Allow dish to stand about 10 minutes before serving.

Or, if using tomatoes, arrange tomato slices, alternating with fresh mozzarella. Scatter basil leaves over top. Allow dish to stand about 10 minutes before serving. Just before serving, drizzle with olive oil.

*Note: Cooks should determine Ingredient quantities based on the size of the salt slab being used. Chef Tammy used personal-sized salt slabs, which may feed two.