C&RB CLUB RECIPE
Tomato Watermelon Salad
Serves 4 to 6
Amt Ingredient
3 or 4 small-to-medium heirloom tomatoes, in assorted colors, cored and cut into ¾-in. chunks
1 small English or regular cucumber, peeled, seeded and cut into ¾-in. cubes
1 cup ¾-in. cubed yellow or red seedless watermelon flesh
1 Hass avocado, halved, pitted, peeled and cut into ¾-in. cubes
1 ea. jalapeno, seeded and minced
¼ cup capers, drained (not rinsed)
1 tbsp. caper juice
1 tbsp. chopped mixed fresh herbs, in any combination: basil, tarragon, chives and cilantro
¼ tbsp. coriander seed
3 tbsp. extra-virgin olive oil
3 tbsp. aged balsamic vinegar
kosher salt and freshly ground black pepper
Procedure:
- In a bowl, combine the tomatoes, cucumber, watermelon, jalapeno, avocado and herbs.
- In a spice grinder, grind the coriander seeds to a fine powder. Add the ground coriander to the tomato mixture and toss gently.
- In a small bowl, whisk together the olive oil, balsamic vinegar, capers, caper juice, and salt and pepper to taste. Pour over the tomato mixture and toss to coat evenly.
- Taste and adjust the seasoning before serving.
Submitted by Francisco Aceves, Executive Chef, Berry Hills CC, Charleston, W. Va.
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