TOMATO AND WATERMELON SALAD

TOMATO AND WATERMELON SALAD (Basque, for four)

 OLYMPUS DIGITAL CAMERA  OLYMPUS DIGITAL CAMERA

3 to 4 small to medium tomatoes, preferably heirloom, in assorted colors, cored and cut into ¾ inch chunks

1 small English cucumber, peeled, seeded and cut into ¾ inch chunks

1 cup ¾ inch cubed yellow or red seedless watermelon flesh

1 Hass avocado, halved, pitted, peeled and cut into ¾ inch cubes

1 tablespoon chopped mixed fresh herbs, in any combination: basil, tarragon, chives or cilantro

¼ teaspoon ground coriander

3 tablespoons extra-virgin olive oil

3 tablespoons balsamic vinegar

kosher salt and freshly ground black pepper


1. In a bowl, combine the tomatoes, cucumber, watermelon, avocado and herbs. Add the ground coriander and toss gently.

2. 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, adjust seasoning and serve.

adapted from Gerald Hirigoyen and Lisa Weiss, Pixtos: Small Plates in the Basque Tradition 

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