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Ingredients

• 1 piece (6 inches) fresh ginger, peeled
• 1/2 cup plus 1 tablespoon extra virgin olive oil
• 2 tablespoons aged sherry vinegar
• 24 baby heirloom tomatoes or multicolored vine-ripened tomatoes, cut into 2-inch pieces
• 1/2 cup thinly sliced red onion
• 1/4 cup roughly chopped fresh basil
• Sea salt and freshly ground black pepper
• 2 cups 1-inch pieces red or yellow seedless watermelon
• 2 cups baby arugula
• 1/4 cup cured black olives, pitted and sliced
• 2 pieces burrata, 8 ounces each

Description

Serious Eats