Recipe

Lunch

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Head of Celery
Fennel Bulbs
, with leafy tops
Mixed-Color Cherry Tomatoes
Watermelon
Balls of Buffalo Mozzarella

Watermelon Salad

From Jamie Oliver's 5 Ingredients Mediterranean
Total time: 15 min
Servings: 6
  • 1 Head of Celery
  • 1 Fennel Bulbs, with leafy tops
  • 9 lb. Mixed-Color Cherry Tomatoes
  • 1/4 Watermelon
  • 9 oz. Balls of Buffalo Mozzarella
  • Strip off the outer stalks of celery (and save for another day) and pull off and reserve the pale yellow inner leaves. Trim and very finely slice the rest of the celery and place in a bowl.
  • Reserving any leafy tops, trim and finely slice the fennel and halve or quarter the cherry tomatoes, then add to the bowl.
  • Remove the watermelon rind, picking out any large seeds, then slice into ¾-inch cubes, adding to the bowl as you go.
  • Toss everything together with a good pinch of sea salt and black pepper, and 2 tablespoons each of extra virgin olive oil and red wine vinegar.
  • Divide between plates or arrange on a large platter and spoon over the juices. Tear over the mozzarella, season with extra pepper, and scatter over the reserved celery leaves and fennel tops (if you have any).