Lunchbreak: Tomato watermelon salad, prepared by freestyle food and drink chef Geordan Stenson

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Chef Geordan Stenson

freestyle food+drink
660 N. State Street
(312) 202-6050

Tomato Watermelon Salad

2 Tbs rice wine vinaigrette
6 robiolo cherry tomatoes, halved
1 cup Watermelon, cubed
1 Tbs mint, chopped
3 Tbs cilantro leaves, whole
3 Tbs parsley leaves, whole

Cut the cherry tomatoes in half. Cut the watermelon in to 1/2 inch cubes. Chiffonade (finely slice) the mint leaves. Toss tomatoes, watermelon, mint, cilantro and parsley into a bowl. Add rice wine vinaigrette and mix.

Rice Wine Vinaigrette

1 oz rice wine vinegar
2 oz canola oil
1 Tbs sugar
salt and pepper to taste

Combine all ingredients with a whisk or in a blender.