Chef's Day Off (May, 2001)


  Heirloom-Tomato-and-Watermelon Salad

The Chef
GEOFFREY ZAKARIAN of Town

Servings
Serves six.

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 and 1/2 teaspoons finely chopped fresh
1 and 1/2 teaspoons finely chopped Italian parsley

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

Best With
Buttered, grilled French bread and Zakarian's Spicy African Chicken







 
 
   
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