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Hello my name is Gerald Hirigoyen, and I'm the chef and owner of Piperade and Bocadillos in San Francisco,
and today with Pottery Barn we're going to show you how to make a tapas party in your home,
which, in Basques, we call Pinchos.
And now what we're going to do, we're going to make a salad really dear to my heart,
something I love to make in the summer which is tomato, watermelon, avocado, and cucumber salad
which is fantastic, so here I have a cucumber already peeled, and one thing I like to use for cucumber
a lot of times is the seedless cucumber, so we don't have any seeds and it's perfect.
I got some heirloom tomato which I washed earlier, so we have a nice red one right here,
if you want to add a little color, let's get a little bit of that yellow tomato just for color's sake,
because I think it's nice to add a nice visual to the salad.
Okay, so I'm going to get my avocado right here, right in the middle like this with my knife, like so
going to split it, then do turn this to remove the pit,
then I'm going to run my finger through right here, and then have our little avocado.
We're going to cut that up a little bit, okay, just like this,
and also now I'm going to cut my watermelon,
you know some people never think to have watermelon as a separate dish, but I think it's a great
ingredient to me. I love it, it's really fresh, has a lot of juices, and same thing,
I'm going to cut it into nice little cubes, and that's going to go into our bowl.
I have a little bit of tarragon right here which is just going to take a few leaves like this,
just put on top. I got some chives which will sort of give you the onion taste of it,
a little bit, I'm going to cut that very nicely like this,
and make sure your herbs are nice and clean, I always rinse them in cold water a little bit.
Let's put this right on top, like so,
I have a little bit of fresh coriander, which is also known as cilantro,
and then I have a few basil leaves that I'm going to slice like this,
not really slice, but coarsely chop, okay, so when I bite into it I'm going to find that basil too.
I'm going to make a little vinaigrette for this. I have some balsamic vinegar, right here,
then I have my salt, pepper, and I'm going to add my extra *** right here,
go over with my little vinaigrette right there, okay,
and then we're just going to make sure we mix that together and we'll have a great little salad.
Okay and now we're going to plate our watermelon salad right here and tomato and I have
my little cups from Pottery Barn from the Tapas Collection, excellent, right here,
and here we go, the last little piece in my cups,
and we have a beautiful watermelon and tomato salad.