Tomato and Watermelon Salad

Ingredients:

• 3 or 4 small to medium heirloom tomatoes, in assorted colors, cored and cut into 3/4-inch chunks
• 1 small English or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes
• 1 cup 3/4-inch-cubed yellow or red seedless watermelon flesh
• 1 Hass avocado, halved, pitted, peeled, and cut into 3/4-inch cubes
• 1 tablespoon chopped mixed fresh herbs, in any combination: basil, tarragon, chives, and cilantro
• 1/4 teaspoon coriander seed
• 3 tablespoons extra virgin olive oil
• 3 tablespoons aged balsamic vinegar
• Kosher salt and freshly ground black pepper

Preparation:

1. In a bowl, combine the tomatoes, cucumber, watermelon, avocado, and herbs. In a spice grinder, grind the coriander seeds to a fine powder. Add the ground coriander to the tomato mixture and toss gently.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper to taste. Pour over the tomato mixture and toss to coat evenly. Taste and adjust the seasoning before serving.

Notes:

To Drink

If you asked a group of sommeliers which white-wine variety they most often recommend to guests in their restaurants, the majority would answer Riesling, one of the world's greatest wine grapes. Rieslings can vary in style, but all are delicate, acidic, and fruity (often tasting of apricot and peach). Look for a California German-style Riesling that is dry, light, and slightly sweet for serving with this salad, such as the Navarro from Anderson Valley or an Esterlina from Mendocino.