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Heirloom Tomato and Watermelon Salad Recipe

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This recipe for Heirloom Tomato and Watermelon Salad is from Feeding The Flock, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 piece ginger (3 inches long)
3/4 cup olive oil
3 tbsp. 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, but into 1-inch pieces
2 tbsp. Thai basil, chopped plus whole leaves, for garnish
1/4 cup red onion, thinly sliced
2 tbsp. chopped chives
2 tbsp. chervil leaves
2 tbsp. 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

Directions:
Directions:
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.
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.
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 and whole basil leaves. Serve immediately.

Number Of Servings:
Number Of Servings:
6

 

 

 

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