Heirloom Tomato Watermelon Salad Food

HEIRLOOM TOMATO & WATERMELON SALAD

Steps:

• Put the tomatoes in a large bowl. Remove the outer rind of the watermelon, cut the flesh into medium-sized cubes and add to the tomatoes.
• Roughly chop the mint leaves, discarding the stalks but leaving a little for the garnish, and add the rest to the bowl. Crumble over the feta, toss everything together lightly and garnish with the reserved mint.

TOMATO AND WATERMELON SALAD

Steps:

• Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine. Add salt and let stand 5 to 10 minutes while you prepare the dressing.
• Whisk together the oil and vinegar and season with salt and pepper to taste.
• Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.

HEIRLOOM TOMATO AND WATERMELON SALAD

Steps:

• 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, whole basil leaves, avocado, radish. Drizzle with mustard oil; serve immediately.

TOMATO-WATERMELON SALAD

Steps:

• Peel tomatoes: Bring a pot of water to a boil. Cut an "X" on the bottom of each tomato, then place into boiling water for about 10 seconds. Remove and discard peel; chop tomatoes and set aside. Remove watermelon rind: Slice off the bottom and top, then stand it upright on its flattened base. Remove the rind by carefully cutting strips away from top to bottom, following the flesh of the watermelon. Once the rind has been removed, slice the watermelon into rounds, then into strips. Chop the strips into a dice the same size as the tomato pieces. There should be equal amounts of tomato and watermelon.
• Peel ginger with a vegetable peeler or the back of a knife; grate on a Microplane directly into the tomato-watermelon mixture. Add rice vinegar and olive oil. Sprinkle a reasonable amount of salt to balance the sweetness of the tomatoes and watermelon, making it savory. Add a few cranks of pepper and gently mix. Taste to adjust seasonings, and add more salt and grated ginger if necessary. Then gently toss again. Place in a serving bowl. Using scissors, thinly cut leaves of opal basil directly on top of the tomato-watermelon salad before serving.

MELON AND HEIRLOOM TOMATO SALAD WITH PICKLED WATERMELON AND MELON SHOT

Steps:

• To prepare pickled watermelon rind: Trim off skin, and cut rind into 1-inch cubes. Sprinkle pickling salt over rinds and refrigerate overnight.
• The next day, rinse the rind, and drain well. Cover rind with cold water in a large saucepan. Cook on medium heat just until tender.
• In another pan, heat sugar and vinegar to a boil. Tie mustard seeds, cinnamon and clove in a cheesecloth. Place in the sugar-vinegar mixture to infuse it. Add watermelon rinds, and simmer about 35 to 50 minutes until rind is transparent. Remove spice bag, and let rinds cool in the mixture.
• To prepare melon shots: Peel and slice Galia melons. Place melon in a blender with mint leaves and lime juice. Blend until smooth. Pour mixture through a coffee filter or sieve. Refrigerate until serving.
• To prepare the salad: Using a small melon ball scoop, make melon balls from the Charentais melons. With a small cylindrical cookie cutter, cut small cylinders from the watermelon. Alternatively, you can use a melon ball scoop to make small balls instead.
• In a bowl, mix melon balls and cylinders with orange juice, as well as orange and lime zests, to taste.
• In another bowl, toss tomatoes with basil, mint, olive oil, balsamic syrup, sea salt, and pepper.
• To serve: Mix together melon balls and tomato salad. Place in the center of a serving plate. Arrange pickled watermelon rinds around the melon-salad mixture. Pour chilled melon juice into shot glasses or martini glasses. Serve.

FETA, WATERMELON, AND HEIRLOOM TOMATO SALAD

Steps:

• In a small bowl combine oil, dill, and parsley. Set aside. Next arrange tomato pieces, watermelon chunks and diced feta on a plate. Season evenly with salt and pepper. Finish plate by drizzling oil/herb mixture evenly over the tomato, feta, and watermelon. Serve.

ENSALADA DE SANDíA Y TOMATE (WATERMELON TOMATO SALAD WITH GOAT CHEESE AND CORN NUTS)

Steps:

• Whisk the honey, vinegar, and ½ teaspoon salt in a small bowl. While whisking, add the oil in a slow, steady stream until emulsified.
• Pulse the corn nuts in a food processor until finely chopped.
• Arrange the tomatoes in serving dishes in a single layer and sprinkle with ½ teaspoon salt. Top with the watermelon and onion and drizzle with the dressing. Crumble the goat cheese and pluck the tarragon leaves on top. Sprinkle on the corn nuts and serve immediately.

TOMATO AND WATERMELON SALAD

Steps:

• 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.