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From Our Kitchen Tomato, Watermelon and Strawberry Salad

"The colours and flavours of the season. This is a bowl of some of the best things about the warmer months. Find the juiciest, most beautiful tomatoes you can, especially for the large ones - it will make all the difference to this festive salad. The watermelon soaks up the flavours of the basil, capers and olive oil so wonderfully, while the mozzarella brings a lovely creamy balance to the punchy fruits. You can definitely make the dressing a few hours before but the salad is best served fresh, cold and crunchy. Have some lovely bread handy to serve alongside."

Recipe, photography and introduction by Harriet Davidson

Ingredients

 

SALAD

3 large Oxheart tomatoes
250g cherry tomatoes
200g strawberry (one punnet, saving two strawberries for the dressing)

300g watermelon
Half cup parsley, picked (reserve some for garnish)
Half cup basil, roughly chopped (reserve some for garnish)
1/4 cup capers
4 Buffalo mozzarella balls

 

DRESSING

1/4 cup olive oil
1 tbsp red wine vinegar
2 tbsp apple cider vinegar
1 tbsp honey
2 tbsp capers, roughly chopped
2 tbsp finely chopped fresh strawberries

2 tbsp basil, finely chopped
Salt

Method

 

First, make your dressing by whisking together the olive oil, vinegars and honey, making sure to dissolve the honey. Add in the capers and season with a pinch of salt to taste. Let sit while you prepare the salad. You can prepare this in advance and have it ready in one of your Extra Small Styleware bowls.

 

For the salad, chop the Oxheart tomatoes into large bite-sized pieces of different shapes. Halve the cherry tomatoes and remove the tops of the strawberries before chopping them in half – cutting these in different directions adds a lovely texture to the dish. Combine these in a bowl with the parsley and capers before drizzling the dressing over it all. Use your hands to gently mix through the dressing making sure it’s all coated.

 

To serve, add half the salad to your Large Styleware bowl before tearing the mozzarella balls in half and placing them in the bowl then topping them with the remainder of the salad. Drizzle the salad with olive oil oil, a sprinkle of salt and a sprinkle of torn parsley and basil leaves.

 

NB: Please rinse Styleware bowl once finished as watermelon may stain if sitting in bowl for long periods

 

Seen here in our Salt Large and Extra Small Bowls with our Salt Salad Set.

 

All other props stylists own.

 



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