contact us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right.

3 E 71st St, #2C
New York, NY 10022
USA

Alta Editions is an award-winning publisher of beautiful online cookbooks. 

Watermelon Salad with Tomato and Red Onion

Blog

Get recipes, tips, stories and more on the Alta Editions blog

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

Equipment

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

Ingredients

  • 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

Method

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! 

Subscribe to the Alta Editions Blog by  RSS or Email