Michael Wurster Chef de Cuisine of Gordon Ramsay at The London Shares His Watermelon Salad
Recipe Type: Salad
Cuisine: French
Serves: 16
Delightful, summery, and fresh, this is a great way to present a salad.
  • Ingredients for 16 portions
  • Watermelon, red seedless - 1 whole
  • English Cucumbers, peeled cut in 1” rounds - 5 each
  • Heirloom Tomatoes, ends removed and quartered - 8 each
  • Feta Cheese, ½ inch cubes - 32 each
  • Black Olives - 2 Cups
  • Shallots, unpeeled - 10 each
  • Sherry Vinegar - ¼ Cup
  • Olive Oil - ¾ Cup
  • Thyme, chopped fine - 1 bunch
  • Mixed Micro Greens - 1 shell
  1. For the Watermelon: Peel the Watermelon and then square off to make a rectangle.
  2. Cut lengthwise into 1inch thick blocks.
  3. From the 1inch blocks cut rectangles measuring 1 inch X 3 inches long.
  4. Drizzle the watermelon with olive oil and then season both sides with salt and pepper.
  5. Grill cross hatch marks onto both sides of the watermelon and then chill and hold for finishing.
  6. For the Cucumbers: Peel the cucumbers and then trim off the ends.
  7. Cut the cucumber into 1 inch rounds and then with either a small ring or knife cut out the seeded center leaving the cucumber rounds intact.
  8. For the Heirloom Tomatoes: Cut the ends off of the tomatoes at the stem end to make a flat surface.
  9. Next cut the Tomatoes in 4 even quarters and reserve for finishing.
  10. For the Olives: Drain the olives and place on a plate lined with a c-fold towel and then microwave on 50% power for 10 minutes, take out and turn the olives and then repeat for another 10 minutes at 50% power.
  11. Do one more time to ensure that the olives are completely dried out. When the olives have cooled, transfer to the Robot Coup and course grind to a powder, hold for assembly.
  12. For the Shallot Vinaigrette: Toss the shallots in a bowl with a little oil, salt and pepper to coat.
  13. On a sheet pan lined with foil, lay the shallots out and then transfer to a hot oven to roast until very tender and falling apart.
  14. Put the hot shallots into a food mill and process the shallots through the food mill leaving the skins behind into a bowl.
  15. Add the vinegar to the shallots and with a hand blender emulsify the oil into
  16. the shallots and vinegar.
  17. To Finish: Place 2 planks of the watermelon on the plate, 2 pieces of the tomatoes, 3 rounds of cucumber and 5 cubes of Feta Cheese.
  18. Place the Micro Greens in the holes of the cucumber and drizzle all of the garniture with the Shallot Vinaigrette.
  19. Top the cucumbers with the olive oil and sprinkle some Maldon Salt on the watermelon and tomatoes.
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/watermelon-tomato-salad-chef-michael-wurster-gordon-ramsay-london/