Ingredients

• 1 cup extra-virgin olive oil
• 6 to 8 ounces mozzarella cheese, cut into 12 small slices, liquid reserved
• 4 tablespoons pickle juice (from the jar)
• 1/2 cup apple cider vinegar
• 1/2 cup fresh parsley leaves, tightly packed, stemmed, washed, dried and chopped
• 2 ounces coarse sea salt
• 2 ripe beefsteak (or any large variety heirloom) tomatoes, washed, dried and stemmed
• 1 pint cherry (Sweet 100's or heirloom) tomatoes, washed, dried and stemmed
• Granulated sugar
• Coarsely ground black pepper
• The juice from 1/2 to 1 lemon, depending on personal taste
• 6 ounces cold watermelon, rind removed, seeded, cut into bite-size cubes and refrigerated until just before serving

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Instructions

1. For the dressing: In a bowl, whisk together the olive oil, mozzarella liquid and pickle juice. Whisk in the vinegar. Taste for seasoning. Set aside.
2. For the herb salt: Put the parsley and the salt in the bowl of the food processor and pulse to blend until they are integrated and the salt is green. Keep in a sealed jar.
3. To assemble the salad: Slice and arrange the tomatoes in a single layer on a flat surface. Drizzle the tomatoes with a little sugar, black pepper and the dressing. Top with a sprinkle of the parsley salt. Taste a tomato slice for seasoning. Squeeze the lemon juice on the watermelon. Season the mozzarella slices with parsley salt and a little dressing, as well. Arrange the tomatoes, mozzarella and watermelon cubes on 6 rectangular plates. Serve immediately.