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Nutrition Facts
Serving Size 1 (181g) Recipe makes 4 servings The following items or measurements are not included below: herbs 3 tablespoons balsamic vinegar
Calories 187
Calories from Fat 152		(81%)
Amount Per Serving		%DV
	Total Fat 17.0g	26%
	Saturated Fat 2.4g	11%
	Monounsaturated Fat 11.7g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 6mg		0%
Potassium 409mg		11%
Total Carbohydrate 10.0g		3%
	Dietary Fiber 3.7g	14%
	Sugars 4.1g
Protein 1.7g		3%
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Tomato and Watermelon Salad

Recipe #375264 | 20 min | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Chef Kate
May 31, 2009

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.

SERVES 4 -6 (change servings and units)

Ingredients

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

Directions

1
In a bowl, combine the tomatoes, cucumber, watermelon, avocado, and herbs.
2
In a spice grinder, grind the coriander seeds to a fine powder. Add the ground coriander to the tomato mixture and toss gently.
3
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.

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Featured Reviews for This Recipe

From: StickyToffee

On Sep 20, 2009

Refreshing and different. I used chives and cilantro because they were the only herbs I had on hand.

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From: TasteTester

On Aug 11, 2009

Yum — what a refreshing change from the usual "green salads" I serve during summer. I used white balsamic vinegar based on another review and it worked perfectly with this recipe; not too overpowering as regular balsamic vinegar might be. Since I couldn't find heirloom tomatoes, I added some melon balls to the recipe for color. For my tastes, I thought the salad was too sweet with them, so I took them out and tried the salad without the melon balls. It was perfect — a little sweet and a little tangy, and deliciously buttery from the avocados. I used all the herbs listed and each gave the salad a distinct and delicious flavor. This will be made many times again! Thanks for posting this winner.

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From: Chef53Kathy

On Jul 23, 2009

Yep, it's me again. This is the most wonderful summer salad I have ever served. Made it again last night for company and used the white balsamic as I suggested in my last review.....it was perfect! The watermelon remained red and the cukes didn't turn brown. I am going to try using honeydew balls in it the next time I make it...I think it will add another color and dimension as heirloom tomatoes are hard to find in Myrtle Beach where we spend the summers. Thanks so much for a real 'keeper'.

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