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
- 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!