Tomato and Watermelon Summer Salad Recipe




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3 or 4 small to medium heirloom tomatoes, in assorted colors, cored and cut into 3/4-inch chunks
1 small English or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes
1 cup 3/4-inch-cubed yellow or red seedless watermelon flesh
1 cup ¾-inch-cubed radish
1 Hass avocado, halved, pitted, peeled, and cut into 3/4-inch cubes
1 tablespoon chopped mixed fresh herbs, in any combination: basil, tarragon, chives, and cilantro
1/4 teaspoon coriander seed
3 tablespoons extra virgin olive oil
3 tablespoons aged balsamic vinegar
Kosher salt and freshly ground black pepper

Arrange fruit and vegetable squares like a mosaic on individual salad plates. In a small bowl, whisk together olive oil, balsamic vinegar, and salt and pepper to taste; drizzle over salad. Sprinkle with chopped fresh herbs and coriander seeds. Serve chilled.

* Goes well paired with a California German-style Riesling that is dry, light, and slightly sweet; such as the Navarro from Anderson Valley or an Esterlina from Mendocino.

recipe adapted from Pintxos: Small Plates in the Basque Tradition, by Gerald Hirigoyen with Lisa Weiss; 
via Epicurious, March 2009 



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