Tomato and Watermelon Salad

Tomato and Watermelon Salad
Tomato and Watermelon Salad
If the idea of tomatoes and watermelon together sounds odd to you, this dish will be a revelation. There is a saying that what grows together goes together, and in this case it is true. If you think of tomatoes as a fruit, which they are botanically, this combination makes more sense. Seasonality, however, is the key. I make this salad only in the summer, when tomatoes, watermelon, and cucumbers are at their peak of flavor. Rich, creamy Hass avocadoes are included to lend a nice contrast of flavor and texture. I always toss this salad together before serving, but for the photo opposite I was inspired to create a painstaking mosaic of the ingredients. If you're so inclined, feel free, but don't say I didn't warn you—it takes a lot of time.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 4 to 6
Spanish/Portuguese Salad Fruit Tomato Vegetable Appetizer Brunch Side Fourth of July Picnic Vegetarian Backyard BBQ Dinner Lunch European Basque Melon Watermelon Summer Birthday Shower Vegan Raw Party Potluck Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
  • kosher salt and freshly ground black pepper
  • 3 tablespoons extra virgin olive oil
  • Carbohydrate 11 g(4%)
  • Fat 12 g(18%)
  • Fiber 4 g(15%)
  • Protein 2 g(4%)
  • Saturated Fat 2 g(8%)
  • Sodium 10 mg(0%)
  • Calories 151

Preparation In a bowl, combine the tomatoes, cucumber, watermelon, avocado, and herbs. In a spice grinder, grind the coriander seeds to a fine powder. Add the ground coriander to the tomato mixture and toss gently. In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper to taste. Pour over the tomato mixture and toss to coat evenly. Taste and adjust the seasoning before serving. To DrinkIf you asked a group of sommeliers which white-wine variety they most often recommend to guests in their restaurants, the majority would answer Riesling, one of the world's greatest wine grapes. Rieslings can vary in style, but all are delicate, acidic, and fruity (often tasting of apricot and peach). Look for a California German-style Riesling that is dry, light, and slightly sweet for serving with this salad, such as the Navarro from Anderson Valley or an Esterlina from Mendocino. Reprinted with permission from Pintxos: Small Plates in the Basque Tradition by Gerald Hirigoyen with Lisa Weiss, copyright © 2009. Photography copyright © 2009 by Maren Caruso. Published by Ten Speed Press.

Preparation In a bowl, combine the tomatoes, cucumber, watermelon, avocado, and herbs. In a spice grinder, grind the coriander seeds to a fine powder. Add the ground coriander to the tomato mixture and toss gently. In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper to taste. Pour over the tomato mixture and toss to coat evenly. Taste and adjust the seasoning before serving. To DrinkIf you asked a group of sommeliers which white-wine variety they most often recommend to guests in their restaurants, the majority would answer Riesling, one of the world's greatest wine grapes. Rieslings can vary in style, but all are delicate, acidic, and fruity (often tasting of apricot and peach). Look for a California German-style Riesling that is dry, light, and slightly sweet for serving with this salad, such as the Navarro from Anderson Valley or an Esterlina from Mendocino. Reprinted with permission from Pintxos: Small Plates in the Basque Tradition by Gerald Hirigoyen with Lisa Weiss, copyright © 2009. Photography copyright © 2009 by Maren Caruso. Published by Ten Speed Press.

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