Heirloom Tomato and Watermelon Salad
1-3" long piece of ginger
3/4 cup olive oil
3 Tbsp. sherry wine vinegar
Sea salt and freshly ground black pepper
3 cups heirloom tomatoes, quartered
2 cups seedless watermelon, cut into 1"
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
1 radish, thinly sliced for garnish
1 tsp. mustard oil
Grate ginger on the large holes of a box
grater
Wrap ginger in a lint free cloth and
squeeze over a bowl to extract juice. You should have about 2
Tbsp.
Wisk 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 well coated.
Let stand 30 min.
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 and radish. Drizzle with mustard oil and serve
immediately.
