Cook The Book: Ginger-Marinated Heirloom Tomatoes With Watermelon, Burrata, & Spicy Arugula

• 1 piece (6 inches) fresh ginger, peeled
• 1/2 cup plus 1 tablespoon extra virgin olive oil
• 2 tablespoons aged sherry vinegar
• 24 baby heirloom tomatoes or multicolored vine-ripened tomatoes, cut into 2-inch pieces
• 1/2 cup thinly sliced red onion
• 1/4 cup roughly chopped fresh basil
• Sea salt and freshly ground black pepper
• 2 cups 1-inch pieces red or yellow seedless watermelon
• 2 cups baby arugula
• 1/4 cup cured black olives, pitted and sliced
• 2 pieces burrata, 8 ounces each

1. Grate the ginger on the large holes of a box grater. Wrap the grated ginger in a piece of cheesecloth or thin kitchen towel and squeeze over a medium bowl to extract the juice. You should have about 4 tablespoons of juice.
2. Whisk the ginger juice, the 1/2 cup of olive oil, and the sherry vinegar in a medium bowl to blend. Add the tomatoes, red onion, and half of the basil and toss until well combined. Season to taste with salt and pepper. Allow the tomatoes to marinate at room temperature for 30 minutes.
3. Add the watermelon to the marinated tomatoes and toss until well combined. Toss the arugula in another bowl with the remaining 1 tablespoon of olive oil and season to taste with salt and pepper.
4. Divide the tomato and watermelon mixture among 6 plates. Garnish with the remaining basil and the black olives. Cut each piece of burrata into 3 pieces. Spoon the burrata evenly over the tomatoes and top with the arugula. Serve immediately.

fresh ginger, extra virgin olive oil, aged sherry vinegar, baby heirloom tomatoes, red onion, fresh basil, salt, red, baby arugula, cured black olives, burrata

Taken from www.seriouseats.com/recipes/2010/09/cook-the-book-ginger-marinated-heirloom-tomato-burrata-recipe.html (may not work)