Tomato and Watermelon Salad

Recipe by Chef Kate
READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 14
    teaspoon coriander seed
  • 3
    tablespoons aged balsamic vinegar
  • kosher salt & freshly ground black pepper
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DIRECTIONS

  • 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.
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