Tomato and Watermelon Salad

Ingredients

• 3 tablespoons aged balsamic vinegar 
• 0.3 teaspoon coriander seeds 
• 1 small cucumber english peeled seeded cut into 3/4-inch cubes
• 3 tablespoons olive oil extra virgin 
• 1 tablespoon herbs: rosemary mixed fresh chopped
• 1  haas avocados pitted peeled halved cut into 3/4-inch cubes
• 4 servings pepper black freshly ground
• 1 cup seeded/seedless watermelon red yellow seedless

Equipment

• bowl
• whisk

Directions

1. In a bowl, combine the tomatoes, cucumber, watermelon, avocado, and herbs. In a spice grinder, grind the coriander seeds to a fine powder.
2. Add the ground coriander to the tomato mixture and toss gently.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper to taste.
4. Pour over the tomato mixture and toss to coat evenly. Taste and adjust the seasoning before serving.
5. To Drink
6. If you asked a group of sommeliers which white-wine variety they most often recommend to guests in their restaurants, the majority would answer Riesling, one of the world's greatest wine grapes. Rieslings can vary in style, but all are delicate, acidic, and fruity (often tasting of apricot and peach). Look for a California German-style Riesling that is dry, light, and slightly sweet for serving with this salad, such as the Navarro from Anderson Valley or an Esterlina from Mendocino.
7. Reprinted with permission from Pintxos: Small Plates in the Basque Tradition by Gerald Hirigoyen with Lisa Weiss, copyright © 200
8. Photography copyright © 2009 by Maren Caruso. Published by Ten Speed Press.