Tomato and Watermelon Salad with Mozzarella

• 1 cup extra-virgin olive oil
• 6 to 8 ounces mozzarella cheese, cut into 12 small slices, liquid reserved
• 4 tablespoons pickle juice (from the jar)
• 1/2 cup apple cider vinegar
• 1/2 cup fresh parsley leaves, tightly packed, stemmed, washed, dried and chopped
• 2 ounces coarse sea salt
• 2 ripe beefsteak (or any large variety heirloom) tomatoes, washed, dried and stemmed
• 1 pint cherry (Sweet 100's or heirloom) tomatoes, washed, dried and stemmed
• Granulated sugar
• Coarsely ground black pepper
• The juice from 1/2 to 1 lemon, depending on personal taste
• 6 ounces cold watermelon, rind removed, seeded, cut into bite-size cubes and refrigerated until just before serving

1. For the dressing: In a bowl, whisk together the olive oil, mozzarella liquid and pickle juice.
2. Whisk in the vinegar.
3. Taste for seasoning.
4. Set aside.
5. For the herb salt: Put the parsley and the salt in the bowl of the food processor and pulse to blend until they are integrated and the salt is green.
6. Keep in a sealed jar.
7. To assemble the salad: Slice and arrange the tomatoes in a single layer on a flat surface.
8. Drizzle the tomatoes with a little sugar, black pepper and the dressing.
9. Top with a sprinkle of the parsley salt.
10. Taste a tomato slice for seasoning.
11. Squeeze the lemon juice on the watermelon.
12. Season the mozzarella slices with parsley salt and a little dressing, as well.
13. Arrange the tomatoes, mozzarella and watermelon cubes on 6 rectangular plates.
14. Serve immediately.

extravirgin olive oil, mozzarella cheese, pickle juice, apple cider vinegar, parsley, salt, beefsteak, cherry, sugar, ground black pepper, lemon, cold watermelon

Taken from www.foodnetwork.com/recipes/alexandra-guarnaschelli/tomato-and-watermelon-salad-with-mozzarella-recipe.html (may not work)