Tomato and watermelon salad
Photo by Tam West
This salad is a beautiful way to use ripe late-summer tomatoes, basil and mint from your garden, partnered with sweet watermelon.
For what to plant and harvest now, see Sarah O'Neil's guide to the cook's autumn garden.
|¼ cup||Tarragon vinegar, or use cider vinegar|
|1 small||Green chilli, optional|
|1||Orange, zest and juice|
|1 splash||Olive oil|
|1||Finely sliced red onion|
|1 bowl||Vine ripened tomatoes, choose a medley of types, use as many as required|
|1 bowl||Watermelon, cut into chunks, use the same amount as tomato|
|1 handful||Mint leaves|
- Blitz together the tarragon (or cider) vinegar with the green chilli if you are using it, the orange zest and juice, sugar, a good grind of black pepper and a generous pour of olive oil. Pour over finely sliced red onion and leave to pickle for at least 30 minutes.
- Cut a medley of tomatoes into large chunks. Add the same amount of watermelon chunks, the pickled onion and a handful of fresh basil and mint leaves. Give the onion pickling liquid a whisk and use to dress the salad.
More of Warren's dinner dishes from the autumn garden