Ingredients
1 piece ginger
3/4 c. olive oil
3 tbsp. sherry-wine vinegar
Sea Salt and freshly ground black pepper
3 c. heirloom tomatoes
2 c. seedless watermelon
2 tbsp. Thai basil
1/4 c. red onion
2 tbsp. Chopped chives
2 tbsp. chervil leaves
2 tbsp. Chopped flat-leaf parsley
4 oz. feta cheese
1/4 c. celery leaves
1 small spring onion
1/2 ripe avocado
1 radish
1 tsp. mustard oil
Preparation
Step 1Grate ginger on the large holes of a box grater. Wrap ginger in a lint-free cloth and squeeze over a medium bowl to extract juice. You should have about 2 tablespoons.Step 2Whisk ginger juice, along with olive oil and vinegar, until well combined; season with salt and pepper. Add tomatoes, watermelon, chopped basil, and red onion and gently toss until fully coated; season with salt and pepper. Let stand 30 minutes.Step 3Transfer tomatoes and watermelon to a serving bowl. Gently fold in chives, chervil, and parsley; spoon over any remaining marinade. Sprinkle with cheese, and garnish with celery leaves, spring onion, whole basil leaves, avocado, radish. Drizzle with mustard oil; serve immediately.
