Tomato and Watermelon Salad
…with green beans and herbs
What do you do with all that watermelon, you have in your fridge??–a salad with tomatoes and watermelon pair to make an explosion of wonderful flavours. Add fresh French green beans, cook them al dente, adding fresh tarragon, basil and chive, it is a perfect complement to this amazing salad. Use the simple technique chiffonadeis to cut the fresh herbs: stack the herbs, roll tightly and cut on an angle, achieving thin ribbons. Finish the salad off by sprinkling extra virgin olive oil and fresh lemon to lightly coat the salad. (You could also use the lemon, dill vinaigrette..recipe with the orzo, vegetable salad.)
Serve a Riesling, if you are eating the salad on its own. BC produces some amazing Rieslings, so try Ex Nihilo 2010 Riesling for a long, crisp finish. For a refreshing white blend enjoy Ruby Tuesday’s 2010 White Stiletto, a silver medal winner in the All Canadian Wine Championship.
3 medium tomatoes–1/4’s
10 cherry tomatoes-1/4’s
1.5 C (375 ml) watermelon-cut into 3/4″ cubes
1 C (250 ml) French green beans)-cut into 1/3’s
1 small avocado-diced
1 T (15 ml) tarragon
1 T(15 ml) chives
1 T (15 ml) basil
1/4 C (180 ml) extra virgin olive oil
- Place first 5 ingredients in salad bowl.
- Add herbs and salt and pepper.
- Drizzle extra virgin olive oil and lemon or the dill vinaigrette and toss gently.
- Serve immediately.
Ex Nihilo 2010 Riesling, juicy aromas of citrus and Okanagan apple blossoms, followed by ripe stone fruits. Fresh and crisp with a a long smooth mineral finish.
Ruby Tuesday’s 2010 White Stiletto, a white blend with a base of Viognier from the winery vineyard. Blended with 13% Gewuerztraminer and 7% Muscat.