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Tomato and watermelon salad

Name: Tomato and watermelon salad
Ingredients: ¼ cup Tarragon vinegar, or use cider vinegar (Main); 1 small Green chilli, optional; 1 Orange, zest and juice; 1 tsp Sugar; 1 splash Olive oil; 1 Finely sliced red onion (Main); 1 bowl Vine ripened tomatoes, choose a medley of types, use as many as required (Main); 1 bowl Watermelon, cut into chunks, use the same amount as tomato (Main); 1 handful Basil (Main); 1 handful Mint leaves (Main)

Tam West

Warren Elwin

Food writer

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This salad is a beautiful way to use ripe late-summer tomatoes, basil and mint from your garden, partnered with sweet watermelon.

For what to plant and harvest now, see Sarah O'Neil's guide to the cook's autumn garden.

¼ cup	Tarragon vinegar, or use cider vinegar (Main)
1 small	Green chilli, optional
1	Orange, zest and juice
1 tsp	Sugar
1 splash	Olive oil
1	Finely sliced red onion (Main)
1 bowl	Vine ripened tomatoes, choose a medley of types, use as many as required (Main)
1 bowl	Watermelon, cut into chunks, use the same amount as tomato (Main)
1 handful	Basil (Main)
1 handful	Mint leaves (Main)

Blitz together the tarragon (or cider) vinegar with the green chilli if you are using it, the orange zest and juice, sugar, a good grind of black pepper and a generous pour of olive oil. Pour over finely sliced red onion and leave to pickle for at least 30 minutes.
Cut a medley of tomatoes into large chunks. Add the same amount of watermelon chunks, the pickled onion and a handful of fresh basil and mint leaves. Give the onion pickling liquid a whisk and use to dress the salad.