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Heirloom Tomato and Watermelon Salad

Heirloom Tomato and Watermelon Salad

This delicious heirloom tomato and watermelon salad recipe is courtesy of Laurent Tourondel.

The Martha Stewart Show, May Spring 2008 http://www.marthastewart.com/338908/heirloom-tomato-and-watermelon-salad
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  • Yield Serves 6

Ingredients

    • 1 piece ginger (3 inches long)
    • 3/4 cup olive oil
    • 3 tablespoons sherry-wine vinegar
    • Sea salt and freshly ground black pepper
    • 3 cups heirloom tomatoes, quartered or cut into 2-inch pieces
    • 2 cups seedless watermelon, cut into 1-inch pieces
    • 2 tablespoons Thai basil, chopped plus whole leaves, for garnish
    • 1/4 cup red onion, thinly sliced
    • 2 tablespoons chopped chives
    • 2 tablespoons chervil leaves
    • 2 tablespoons chopped flat-leaf parsley
    • 4 ounces feta cheese, crumbled into large pieces
    • 1/4 cup celery leaves, for garnish
    • 1 small spring onion, very thinly sliced, for garnish
    • 1/2 ripe avocado, thinly sliced, for garnish
    • 1 radish, thinly sliced, for garnish
    • 1 teaspoon mustard oil

Directions

  1. Grate ginger on the large holes of a box grater. Wrap ginger in a lint-free cloth and squeeze over a medium bowl to extract juice. You should have about 2 tablespoons.
  2. Whisk ginger juice, along with olive oil and vinegar, until well combined; season with salt and pepper. Add tomatoes, watermelon, chopped basil, and red onion and gently toss until fully coated; season with salt and pepper. Let stand 30 minutes.
  3. Transfer tomatoes and watermelon to a serving bowl. Gently fold in chives, chervil, and parsley; spoon over any remaining marinade. Sprinkle with cheese, and garnish with celery leaves, spring onion, whole basil leaves, avocado, radish. Drizzle with mustard oil; serve immediately.

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