Cook The Book: Ginger-Marinated Heirloom Tomatoes W

Name: Cook The Book: Ginger-Marinated Heirloom Tomatoes With Watermelon, Burrata, & Spicy Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 piece (6 inches) fresh ginger, peeled; 1/2 cup plus 1 tablespoon extra virgin olive oil; 2 tablespoons aged sherry vinegar; 24 baby heirloom tomatoes or multicolored vine-ripened tomatoes, cut into 2-inch pieces; 1/2 cup thinly sliced red onion; 1/4 cup roughly chopped fresh basil; Sea salt and freshly ground black pepper; 2 cups 1-inch pieces red or yellow seedless watermelon; 2 cups baby arugula; 1/4 cup cured black olives, pitted and sliced; 2 pieces burrata, 8 ounces each

Servings: persons

1 piece (6 inches) fresh ginger, peeled
1/2 cup plus 1 tablespoon extra virgin olive oil
2 tablespoons aged sherry vinegar
24 baby heirloom tomatoes or multicolored vine-ripened tomatoes, cut into 2-inch pieces
1/2 cup thinly sliced red onion
1/4 cup roughly chopped fresh basil
Sea salt and freshly ground black pepper
2 cups 1-inch pieces red or yellow seedless watermelon
2 cups baby arugula
1/4 cup cured black olives, pitted and sliced
2 pieces burrata, 8 ounces each

1
Grate the ginger on the large holes of a box grater. Wrap the grated ginger in a piece of cheesecloth or thin kitchen towel and squeeze over a medium bowl to extract the juice. You should have about 4 tablespoons of juice.
2
Whisk the ginger juice, the 1/2 cup of olive oil, and the sherry vinegar in a medium bowl to blend. Add the tomatoes, red onion, and half of the basil and toss until well combined. Season to taste with salt and pepper. Allow the tomatoes to marinate at room temperature for 30 minutes.
3
Add the watermelon to the marinated tomatoes and toss until well combined. Toss the arugula in another bowl with the remaining 1 tablespoon of olive oil and season to taste with salt and pepper.
4
Divide the tomato and watermelon mixture among 6 plates. Garnish with the remaining basil and the black olives. Cut each piece of burrata into 3 pieces. Spoon the burrata evenly over the tomatoes and top with the arugula. Serve immediately.

410

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 piece (6 inches) fresh ginger, peeled, 1/2 cup plus 1 tablespoon extra virgin olive oil, 2 tablespoons aged sherry vinegar, 24 baby heirloom tomatoes or multicolored vine-ripened tomatoes, cut into 2-inch pieces, and more.

Yes, Cook The Book: Ginger-Marinated Heirloom Tomatoes With Watermelon, Burrata, & Spicy Arugula falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cook The Book: Ginger-Marinated Heirloom Tomatoes With Watermelon, Burrata, & Spicy Arugula

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions