Name: Tomato and Watermelon Salad with Mozzarella
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 6 to 8 servings
Ingredients: 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

Directions

Watch how to make this recipe.

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.

Tomato and Watermelon Salad with Mozzarella

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Directions

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