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Watermelon Salad with Tomato and Red Onion


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Watermelon Salad with Tomato and Red Onion

Chris McBride

This refreshing summer salad from chef Laurent Gras offers a perfect balance of sweetness and acidity, with the freshness from the watermelon enhanced by the spiciness of togarashi and the clean, green taste of watercress. Red onion brings a savory component to the dish.

Makes 4 servings


  • Cutting board
  • Chef’s knife
  • Medium mixing bowl
  • Paring knife
  • Mandolin


  • 1 pound (400 g) watermelon flesh, rind removed
  • 1 pound (400 g) cherry or grape tomatoes
  • ½ medium (100 g) red onion, sliced paper thin
  • ¾ ounce (20 g) watercress leaves
  • 3-inch (7 cm) piece pickled watermelon rind, from above, thinly sliced (optional)
  • 2 tablespoons (30 ml) brown rice vinegar
  • ¼ cup (50 ml) extra-virgin olive oil
  • Sichimi togarashi
  • Sea salt


Cut the watermelon into 1 ½-inch (3 cm) cubes. Remove the stem end of the tomatoes and slice each tomato in half. Separate the slices of red onion into rings. In a mixing bowl, combine the watermelon, cherry tomatoes, red onion, watercress, and pickled watermelon rind, if using. Add the vinegar, olive oil, a pinch of sichimi togarashi, and a pinch of salt. Mix the salad gently to maintain the integrity of the watercress leaves. Transfer to a platter to serve.

Want to try out more delicious recipes from chef Laurent Gras? Get a copy of his award-winning cookbook, Laurent Gras: My Provence today! 

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