Name: Heirloom Tomato and Watermelon Salad
Yield: 6
Ingredients: 1 piece ginger -; 3/4 c. olive oil -; 3 tbsp. sherry-wine vinegar -; sea salt and freshly ground black pepper -; 3 c. heirloom tomatoes -; 2 c. seedless watermelon -; 2 tbsp. Thai basil -; 1/4 c. red onion -; 2 tbsp. Chopped chives -; 2 tbsp. chervil leaves -; 2 tbsp. Chopped flat-leaf parsley -; 4 oz. feta cheese -; 1/4 c. celery leaves -; 1 small spring onion -; 1/2 ripe avocado -; 1 radish -; 1 tsp. mustard oil -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Heirloom Tomato and Watermelon Salad

1. 1 piece ginger -

2. 3/4 c. olive oil -

3. 3 tbsp. sherry-wine vinegar -

4. sea salt and freshly ground black pepper -

5. 3 c. heirloom tomatoes -

6. 2 c. seedless watermelon -

7. 2 tbsp. Thai basil -

8. 1/4 c. red onion -

9. 2 tbsp. Chopped chives -

10. 2 tbsp. chervil leaves -

11. 2 tbsp. Chopped flat-leaf parsley -

12. 4 oz. feta cheese -

13. 1/4 c. celery leaves -

14. 1 small spring onion -

15. 1/2 ripe avocado -

16. 1 radish -

17. 1 tsp. mustard oil -

How to cook deliciously - Heirloom Tomato and Watermelon Salad

1. Stage

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. Stage

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. Stage

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.