Tomato and Watermelon Salad Recipe #375264
From Pintxos: Small Plates in the Basque Tradition by Chef Gerald Hirigoyen . This Frenchman makes fabulous food in San Francisco and this salad is an example of the simple treatment of fresh ingredients at which he excels.
by Chef Kate
20 min | 20 min prep
SERVES 4 -6
- 3-4 heirloom tomatoes, small to medium, in assorted colors, cored and cut into 1 inch chunks
- 1 small cucumber, peeled, seeded, and cut into 1 inch cubes
- 1 cup watermelon, seedless flesh (red or yellow)
- 1 Hass avocado, halved, pitted, peeled, and cut into 1 inch cubes
- 1 tablespoon herbs, fresh, chopped (mixed in any combination ( basil, tarragon, chives, and cilantro)
- 1/4 teaspoon coriander seed
- 3 tablespoons extra virgin olive oil
- 3 tablespoons aged balsamic vinegar
- kosher salt & freshly ground black pepper
- In a bowl, combine the tomatoes, cucumber, watermelon, 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, and salt and pepper to taste. Pour over the tomato mixture and toss to coat evenly. Taste and adjust the seasoning before serving.
|
© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com |
|
Share your experience with others, and post your comments on the recipe. Type 375264 in the Search box at the top of Recipezaar, to get back to this recipe easily. Recipe Notes & Rating:
|
5 stars