Tomato and Watermelon Salad with Mozzarella Recipe

Name: Tomato and Watermelon Salad with Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup extra-virgin olive oil; 6 to 8 ounces mozzarella cheese, cut into 12 small slices, liquid reserved; 4 tablespoons pickle juice (from the jar); 1/2 cup apple cider vinegar; 1/2 cup fresh parsley leaves, tightly packed, stemmed, washed, dried and chopped; 2 ounces coarse sea salt; 2 ripe beefsteak (or any large variety heirloom) tomatoes, washed, dried and stemmed; 1 pint cherry (Sweet 100's or heirloom) tomatoes, washed, dried and stemmed; Granulated sugar; Coarsely ground black pepper; The juice from 1/2 to 1 lemon, depending on personal taste; 6 ounces cold watermelon, rind removed, seeded, cut into bite-size cubes and refrigerated until just before serving

Servings: persons

1 cup extra-virgin olive oil
6 to 8 ounces mozzarella cheese, cut into 12 small slices, liquid reserved
4 tablespoons pickle juice (from the jar)
1/2 cup apple cider vinegar
1/2 cup fresh parsley leaves, tightly packed, stemmed, washed, dried and chopped
2 ounces coarse sea salt
2 ripe beefsteak (or any large variety heirloom) tomatoes, washed, dried and stemmed
1 pint cherry (Sweet 100's or heirloom) tomatoes, washed, dried and stemmed
Granulated sugar
Coarsely ground black pepper
The juice from 1/2 to 1 lemon, depending on personal taste
6 ounces cold watermelon, rind removed, seeded, cut into bite-size cubes and refrigerated until just before serving

1
For the dressing: In a bowl, whisk together the olive oil, mozzarella liquid and pickle juice.
2
Whisk in the vinegar.
3
Taste for seasoning.
4
Set aside.
5
For the herb salt: Put the parsley and the salt in the bowl of the food processor and pulse to blend until they are integrated and the salt is green.
6
Keep in a sealed jar.
7
To assemble the salad: Slice and arrange the tomatoes in a single layer on a flat surface.
8
Drizzle the tomatoes with a little sugar, black pepper and the dressing.
9
Top with a sprinkle of the parsley salt.
10
Taste a tomato slice for seasoning.
11
Squeeze the lemon juice on the watermelon.
12
Season the mozzarella slices with parsley salt and a little dressing, as well.
13
Arrange the tomatoes, mozzarella and watermelon cubes on 6 rectangular plates.
14
Serve immediately.

981

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 cup extra-virgin olive oil, 6 to 8 ounces mozzarella cheese, cut into 12 small slices, liquid reserved, 4 tablespoons pickle juice (from the jar), 1/2 cup apple cider vinegar, and more.

Yes, Tomato and Watermelon Salad with Mozzarella falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tomato and Watermelon Salad with Mozzarella

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