Ingredients
1pcginger
¾cupolive oil
3tbspsherry-wine vinegar
sea salt and freshly ground black pepper
3cupsheirloom tomatoes
2cupswatermelon,seedless
2tbspThai basil
¼cupred onion
2tbspchives,chopped
2tbspchervil leaves
2tbspflat-leaf parsley,chopped
4ozfeta cheese
¼cupcelery leaves
1smallspring onion
⅓ripe avocado
1radish
1tspmustard oil
Preparation
Grate 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. There should be about 2 tablespoons.
Whisk 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.
Transfer 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.
