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Home > Restaurants > Recipes > Heirloom-Tomato-and- Watermelon Salad

Heirloom-Tomato-and- Watermelon Salad

Provided by: Chef Geoffrey Zakarian
Served at: TOWN

  • Type of Dish: Appetizers, Salads
  • Servings: 6
  • Cuisine: American
  • Special Requests: Healthy, Quick and Easy, Vegetarian/Vegan
  • Reader Rating: Write a Review

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Ingredients

6 to 8 ripe heirloom tomatoes, varying in size, at room temperature
1 small to medium yellow watermelon (about the size of a cantaloupe)
1 small to medium red watermelon (about the size of a cantaloupe)
1/8 cup extra-virgin olive oil
1 teaspoon cracked coriander seed
Malden sea salt and cracked black pepper
1 1/2 teaspoons finely chopped fresh
1 1/2 teaspoons finely chopped Italian parsley

Instructions

Cut the tomatoes into chunks of varying sizes (about 1 to 1 1/2 inches long). Core watermelons, and chop into cubes of varying sizes (about 1 to 1 1/2 inches).

Combine tomatoes, watermelon, oil, coriander, and salt and pepper in a large bowl, and gently toss, taking care not to bruise the fruit.

Sprinkle with fresh dill and parsley, and serve immediately.

(Published 2001)
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