All summer long, I have designated a significant portion of my precious fridge space to watermelon. I've been blending Watermelon Margaritas, snacking on cool slices all day long, and mixing chunks of sweet watermelon into tomato salads. Since our time with both tomatoes and watermelons is coming to an end, I figured I should make my last watermelon salad of the year count. I chose Ginger-Marinated Heirloom Tomatoes with Watermelon, Burrata, & Spicy Arugula from Laurent Tourondel's Fresh from the Market as my final farewell.
The combination of heirloom tomatoes, watermelon, red onions, and arugula is a stand-up salad on its own, but adding a spicy ginger marinade and oozy, milky burrata makes this a salad to remember. If you've never experienced the joy that is burrata, I would recommend dropping everything and seeking out a ball of it immediately. On the surface, it appears to be identical to mozzarella, but when you cut into it, the center is soft with cream and curds that really need nothing more than a spoon and perhaps a sprinkling of salt. Pairing this rich, mild cheese with sweet tomatoes and watermelon is a dream come true—like the caprese salad of your dreams. The ginger dresses the fruits and vegetables perfectly, adding just the right amount of spice, and the oil-cured black olives are there for a salty respite.
As always with our Cook the Book feature, we have five (5) copies of Fresh from the Market to give away this week.
- 1 piece (6 inches) fresh ginger, peeled
- 1/2 cup plus 1 tablespoon extra virgin olive oil
- 2 tablespoons aged sherry vinegar
- 24 baby heirloom tomatoes or multicolored vine-ripened tomatoes, cut into 2-inch pieces
- 1/2 cup thinly sliced red onion
- 1/4 cup roughly chopped fresh basil
- Sea salt and freshly ground black pepper
- 2 cups 1-inch pieces red or yellow seedless watermelon
- 2 cups baby arugula
- 1/4 cup cured black olives, pitted and sliced
- 2 pieces burrata, 8 ounces each
Grate the ginger on the large holes of a box grater. Wrap the grated ginger in a piece of cheesecloth or thin kitchen towel and squeeze over a medium bowl to extract the juice. You should have about 4 tablespoons of juice.
Whisk the ginger juice, the 1/2 cup of olive oil, and the sherry vinegar in a medium bowl to blend. Add the tomatoes, red onion, and half of the basil and toss until well combined. Season to taste with salt and pepper. Allow the tomatoes to marinate at room temperature for 30 minutes.
Add the watermelon to the marinated tomatoes and toss until well combined. Toss the arugula in another bowl with the remaining 1 tablespoon of olive oil and season to taste with salt and pepper.
Divide the tomato and watermelon mixture among 6 plates. Garnish with the remaining basil and the black olives. Cut each piece of burrata into 3 pieces. Spoon the burrata evenly over the tomatoes and top with the arugula. Serve immediately.