Watermelon and Tomato Salad with Hibiscus Gastrique
Watermelon and tomato might not seem like an obvious pair, but their distinct sweetnesses blend beautifully to create a refreshing, balanced salad. The addition of tart pickled onions and a tangy hibiscus gastrique elevates the dish, making it a vibrant, summery standout that’s as easy to make as it is delicious.
What You Need to Know
Skill Level: Easy (great for beginners or busy weeknights)
Serves: 4 people
Total Time: 1 hour 15 minutes (includes cooling the gastrique and pickling the onions)
Active Time: 15 minutes (most of the time is passive waiting for the gastrique to cool and onions to pickle)
Ingredients
Gather these ingredients to make the salad and its components (quantities for some items are specified in the directions):
For the Salad
Fresh tomato slices
Seedless watermelon (cut into cubes or slices)
Kosher salt and freshly ground black pepper (to taste)
Burrata (torn into pieces)
Micro greens (for garnish)
Homemade Hibiscus Gastrique (see below)
Homemade Pickled Onion (see below)
For the Hibiscus Gastrique
Dried hibiscus flowers
Granulated sugar
Vinegar
Fresh thyme (or dried)
3 tablespoons water
For the Pickled Onion
Vinegar
Granulated sugar
Kosher salt
1 cup water
Onions
How to Make It
The salad comes together in three simple steps: making the hibiscus gastrique, pickling the onions, and assembling the salad. Here’s how to do it:
Step 1: Prepare the Hibiscus Gastrique
Start by making the gastrique, as it needs time to cool. In a small heavy-bottomed saucepan, combine the hibiscus flowers, sugar, vinegar, thyme, and 3 tablespoons of water. Bring the mixture to a boil over medium heat, then reduce the heat to a simmer. Cook for about 10 minutes, stirring occasionally, until the liquid thickens into a syrupy consistency that coats the back of a spoon. Remove from heat, strain through a fine-mesh sieve to remove the hibiscus and thyme, and let the gastrique cool to room temperature.
Step 2: Pickle the Onions
Next, make the pickled onions—they need at least 30 minutes to absorb the flavors. In a medium saucepan, combine the vinegar, sugar, salt, and 1 cup of water over medium heat. Stir constantly until the sugar and salt are fully dissolved (about 1 minute). Remove from heat and let the mixture cool slightly (about 10 minutes). Add the onions to a heatproof container (like a glass jar), then pour the warm pickling liquid over them. Let the onions cool to room temperature, then cover and refrigerate for at least 30 minutes (they can be stored in the fridge for up to 1 week).
Step 3: Assemble the Salad
Once the gastrique is cool and the onions are pickled, it’s time to put the salad together. Arrange the tomato slices on a large platter or shallow bowl, then season them lightly with salt and pepper. Top the tomatoes with the watermelon cubes (or slices). Add the torn burrata to the center of the platter. Drizzle the cooled hibiscus gastrique over the salad, making sure to cover the burrata and watermelon. Finally, garnish with micro greens and a handful of pickled onions. Serve immediately and enjoy!
