• Andrew BeauChamp

Tomato Watermelon Salad

Updated: Aug 24, 2020


This is a variation on a salad I had to post awhile ago, I am using Feta and Avocado is this salad. I have made it with cucumber as well and it been a 50, 50 reading on who likes it with or without the cucumber - try for your self.

Ingredients

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 - optional

1 cup 3/4-inch-cubed yellow or red seedless watermelon flesh

1 Hass avocado halved, pitted, peeled, and cut into thin slices

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

1 freshly ground black pepper

Directions

In a bowl, combine the tomatoes, cucumber (if using), 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


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