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Tomato and berry salad with tomato water, watermelon and chives

Tomato and berry salad with tomato water, watermelon and chives

Tomato and berry salad with tomato water, watermelon and chives

  • Starter
  • medium
  • 6
  • 60 minutes, plus 24 hours straining

PT1H

PT24H

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1
For the tomato water, place the plum tomatoes and basil leaves in a blender and blitz to form a rough purée
  • 8 3/4 oz of plum tomatoes
  • 4 basil leaves
2
Line a colander or strainer with a muslin cloth and place over a bowl. Pour the purée into the cloth and place in the fridge to strain for 24 hours – this should result in a clear, golden liquid in the bowl
3
For the compressed watermelon, deseed the melon slices as much as possible and place in a vacuum bag. Seal with a chamber sealer to compress and reserve until ready to serve
  • 1/2 watermelon, peeled and cut into thick slices
4
Preheat the oven to 356°F/gas mark 4
5
To make the croutons, place the ciabatta slices on a baking tray and drizzle with a little olive oil. Season with salt and pepper, then bake for 5 minutes until crisp and lightly toasted. Cool and store in an airtight container until ready to serve
  • 1 ciabatta, cut into very thin slices
  • olive oil
  • salt
  • freshly ground black pepper
6
Just before serving, discard the tomato purée from the sieve and add a little sugar to the strained tomato water to take the edge off the acidity of the tomatoes. Mix in the Champagne and set aside
  • sugar to taste
  • 3 1/2 fl oz of champagne
7
Remove the watermelon from the vacuum bag and dice all except one of the slices into 1/2 in cubes. Place the cubes in a bowl and add the tomatoes, 12 of the strawberry halves and 12 of the raspberries
  • 6 tomatoes, a mixture of local varieties, halved or quartered (depending on size)
  • 6 strawberries, hulled and halved
  • 12 raspberries
8
Gently toss the fruits together and divide between serving plates. Tear the mozzarella over the salads and scatter over pieces of the toasted croutons, the dried olives, cress and herbs to garnish. Whisk together the olive oil and vinegar for the dressing in a small bowl and drizzle over the salads
  • 1 mozzarella cheese
  • 1 3/4 oz of dried olives, preferably Kalamata, finely chopped
  • 1/3 oz of chives, finely chopped
  • 1/4 oz of fennel cress
  • micro herbs, to garnish
  • 1 fl oz of malt vinegar, or beer vinegar if available
  • 1 2/3 fl oz of extra virgin olive oil
9
To finish, finely dice the remaining slice of compressed watermelon, the remaining 8 strawberry halves and 8 raspberries and divide between 6 shot glasses. Pour over the chilled tomato water and serve on the side of the salads
  • 4 strawberries, hulled and halved
  • 8 raspberries

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Ingredients

Metric

Imperial

Tomato water

Compressed watermelon

  • 1/2 watermelon, peeled and cut into 1cm thick slices

Croutons

Salad

Dressing

  • 1 2/3 fl oz of extra virgin olive oil
  • 1 fl oz of malt vinegar, or beer vinegar if available

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