m. c. de marco: The New Kitchen Cookbook

Tomato and Watermelon Salad

This is a yummy Epicurious recipe.


  • 3-4 small to medium colorful heirloom tomatoes, cored and cut into ¾-inch chunks
  • 1 small English or regular cucumber, peeled, and cut into ¾-inch cubes
  • 1 cup ¾-inch-cubed yellow or red seedless watermelon
  • 1 Hass avocado, cut into ¾-inch cubes
  • 1 T. chopped mixed fresh herbs: basil, tarragon, chives, and/or cilantro
  • ¼ tsp ground coriander (seed)
  • 3 T. extra virgin olive oil
  • 3 T. aged balsamic vinegar
  • Kosher salt and freshly ground black pepper to taste


  1. Whisk the oil, vinegar, salt and pepper.
  2. Mix other ingredients together.
  3. Dress #2 with #1.