Watermelon Salad Recipe

Prepare and confit

Preheat oven to 275°F (135°C). Place halved cherry tomatoes in a single layer in a small baking dish. Add sliced garlic and thyme sprigs. Pour in olive oil so tomatoes are partially submerged (about 1/4 cup). Sprinkle with 1/2 tsp sea salt, 1/4 tsp black pepper and red pepper flakes if using. Stir gently to coat.

Bake low and slow for 45–60 minutes, until tomatoes are softened, slightly shriveled and concentrated but still holding shape. Remove from oven and let cool to room temperature. Transfer tomatoes and oil into a jar or bowl; reserve the oil for dressing or to finish the salad.

In a small bowl or jar combine passion fruit pulp, champagne vinegar, Dijon mustard and honey. Whisk or shake vigorously to emulsify.

Slowly whisk in the 6 tablespoons olive oil (or combine oil with reserved confit tomato oil to total 6 tbsp) until dressing is emulsified and slightly thickened. Season with 1/2 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust honey or vinegar for balance. Refrigerate up to 3 days; whisk again before using if separated.

Prepare watermelon: cut seedless watermelon into 1-inch cubes or use a melon baller to make 6 cups of bite-sized pieces. Pat lightly on paper towel if very juicy to avoid watering down the dressing.

If using greens: place 3 cups baby arugula or mixed greens on a large platter or divided among 4 plates.

Arrange watermelon pieces over the greens (or directly on platter if omitting greens). Scatter the cooled confit tomatoes (with a little of the confit oil if desired) evenly over the watermelon.

Crumble 4 oz goat cheese over the salad and sprinkle the toasted chopped pistachios or walnuts for crunch.

Tuck whole and torn mint leaves throughout the salad for fresh aromatics.

Drizzle the passion fruit vinaigrette lightly over the assembled salad — start with about 3–4 tablespoons, then add more to taste. Season with flaky sea salt (~1 tsp) and freshly ground black pepper (~1/2 tsp).

Gently toss or serve as-is so the components remain distinct. Serve immediately at room temperature or slightly chilled.