Tomato and Watermelon Salad with Mozzarella (Alexandra Guarnaschelli) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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.] 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:
1. 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.
2. 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.
3. 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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