August 20, 2019


Recipe: Eshun Mott

Prep Time: 25 minutes

Total Time: 35 minutes

This version of the classic salad has a few tricks up its sleeve. Watermelon adds extra sweetness, the grilled bread ups the depth of flavor, and the fish sauce introduces a hit of umami.



  • 4 thick slices rustic white Italian bread (yielding 4 cups croutons)
  • 3 tbsp olive oil
  • 2 large cloves garlic, halved

Bold Red Wine Vinaigrette

  • 1⁄2 cup extra-virgin olive oil
  • 1⁄4 cup red wine vinegar
  • 1 tbsp Thai fish sauce
  • 2 tsp grainy Dijon mustard
  • 1⁄2 tsp brown sugar
  • 1⁄2 tsp grated garlic
  • Freshly ground pepper


  • 1 lb. heirloom tomatoes, cut into chunks (about 3 cups)
  • 2 cups diced watermelon
  • 1 cup diced yellow pepper
  • 1 cup diced cucumber
  • 1⁄4 cup finely diced red onion
  • 1⁄2 to 1 tsp minced red chili pepper
  • 3 tbsp chopped parsley
  • 3 tbsp chopped Thai basil


Yield: Serves 6

Grill Bread

  1. Heat barbecue to medium-high. Lightly brush both sides of bread slices with oil and grill for 3 minutes per side, or until nicely browned and crisp.
  2. Remove from heat and rub one side of each slice with cut garlic. Let cool. Tear bread into 1-inch chunks.

Make Dressing

  1. In small jar or bowl, combine oil, vinegar, fish sauce, mustard, sugar and garlic, and shake or whisk until emulsified. Season with pepper, to taste.

Assemble Salad

  1. In serving bowl, combine tomato, watermelon, red pepper, cucumber, red onion and chili pepper.
  2. Add croutons and drizzle with about 1⁄2 cup of dressing. Toss to combine. Add parsley and basil, and adjust seasoning, to taste.
  3. Let stand for 5 minutes, or until bread has started to soften and absorb dressing. Add remaining dressing as needed. Serve.

Maya Visnyei


House & Home August 2019