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.
- 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
- 1/2 cup fresh parsley leaves, tightly packed, stemmed, washed, dried and chopped
- 2 ounces coarse sea salt
- 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.