Watermelon and Tomato Salad with Hibiscus Gastrique
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 402
- Total Fat
- 13
- Saturated Fat
- 8
- Carbohydrates
- 56
- Dietary Fiber
- 3
- Sugar
- 46
- Protein
- 15
- Cholesterol
- 45
- Sodium
- 1143
- Total: 1 hr 15 min (includes cooling and pickling times)
- Active: 15 min
Ingredients
4 medium heirloom tomatoes, sliced into rounds
Kosher salt and freshly ground black pepper
4 cups seedless watermelon triangles (about 2-inch triangles; from about 1/2 small watermelon)
Four 2-ounce burrata balls
Hibiscus Gastrique, recipe follows
Micro greens, such as micro basil, for topping
1 small Pickled Onion, thinly sliced, recipe follows
Hibiscus Gastrique:
1 cup dried hibiscus flowers (sorrel)
1/2 cup packed light brown sugar
1/2 cup red wine vinegar
2 sprigs fresh thyme
Pickled Onion:
1 cup distilled white vinegar
2 tablespoons granulated sugar
1 tablespoon sea salt
1 small red onion, thinly sliced
Directions
- Arrange the tomato slices on a platter or in a shallow bowl and season with salt and pepper. Arrange the watermelon on top of the tomatoes. Top with the burrata and drizzle with the Hibiscus Gastrique. Top with the micro greens and Pickled Onion.
Hibiscus Gastrique:
- Combine the hibiscus, sugar, vinegar, thyme and 3 tablespoons water in small heavy-bottomed saucepan. Bring to a boil, then lower to a simmer and cook until the mixture is syrupy and coats the back of a spoon, about 10 minutes. Strain through a fine-mesh sieve. Let cool.
Pickled Onion:
- Add the vinegar, sugar, salt and 1 cup water to a medium saucepan and place over medium heat. Cook, stirring, until the sugar and salt are dissolved, about 1 minute. Let cool slightly, about 10 minutes.
- Add the onions to a heatproof container and pour over the pickling liquid. Set aside to cool to room temperature, then refrigerate for at least 30 minutes and up to 1 week.