Tomato and Watermelon Salad with Mozzarella
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 352
- Total Fat
- 33
- Saturated Fat
- 8
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 6
- Protein
- 6
- Cholesterol
- 22
- Sodium
- 390
- Total: 15 min
- Prep: 15 min
Ingredients
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
Directions
- 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.