Tomato and Watermelon Salad with Mozzarella

Slice the tomatoes in big and small pieces for a more dramatic salad. For best results, make the salad without ever refrigerating the tomatoes[, but with the watermelon ice cold from the refrigerator. The contrast of temperatures will give the salad an extra fresh taste. You will need Mozzarella in the "bag" with liquid; the liquid is used in the dressing.]

Total Time:
15 min
15 min

6 to 8 servings

  • Dressing:
  • 1 cup extra-virgin olive oil
  • 6 to 8 ounces mozzarella cheese, cut into 12 small slices, liquid reserved
  • 4 tablespoons pickle juice (from the jar)
  • 1/2 cup apple cider vinegar
  • Herb Salt:
  • 1/2 cup fresh parsley leaves, tightly packed, stemmed, washed, dried and chopped
  • 2 ounces coarse sea salt
  • Salad:
  • 2 ripe beefsteak (or any large variety heirloom) tomatoes, washed, dried and stemmed
  • 1 pint cherry (Sweet 100's or heirloom) tomatoes, washed, dried and stemmed
  • Granulated sugar
  • Coarsely ground black pepper
  • The juice from 1/2 to 1 lemon, depending on personal taste
  • 6 ounces cold watermelon, rind removed, seeded, cut into bite-size cubes and refrigerated until just before serving
  • For the dressing: In a bowl, whisk together the olive oil, mozzarella liquid and pickle juice. Whisk in the vinegar. Taste for seasoning. Set aside.

  • For the herb salt: Put the parsley and the salt in the bowl of the food processor and pulse to blend until they are integrated and the salt is green. Keep in a sealed jar.

  • To assemble the salad: Slice and arrange the tomatoes in a single layer on a flat surface. Drizzle the tomatoes with a little sugar, black pepper and the dressing. Top with a sprinkle of the parsley salt. Taste a tomato slice for seasoning. Squeeze the lemon juice on the watermelon. Season the mozzarella slices with parsley salt and a little dressing, as well. Arrange the tomatoes, mozzarella and watermelon cubes on 6 rectangular plates. Serve immediately.

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    This recipe is featured in:

    Summer Produce Guide