Tomato and Watermelon Salad

When it comes time for summer, I can't resist making a salad bursting with ingredients from the local markets. For best results, make the[ salad without ever refrigerating the tomatoes but with the watermelon cold from the refrigerator. The contrast of temperatures will give the salad an extra fresh taste.]

Total Time:
15 min
Prep:
15 min

Yield:
6 to 8 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 2 beefsteak (or other large variety) tomatoes, stemmed, washed and dried
  • 1 pint cherry tomatoes, stemmed, washed and dried
  • 1 tablespoon chopped tarragon leaves
  • 4 strawberries, hulled, washed and cut into very small pieces
  • Maldon sea salt
  • Freshly ground black pepper
  • 1 to 2 teaspoons superfine (or granulated) sugar
  • 6 ounces cold watermelon, rind removed, seeded and cut into bite-size cubes
Directions
  • In a bowl, whisk together the balsamic, lemon juice, and olive oil. Taste for seasoning. Set aside.

  • Place the tomatoes on a flat surface. Cut the smaller ones in half and the larger ones into slices. Arrange all of them in a single layer, flesh side up. Season them with salt, black pepper and sugar. Drizzle the tomatoes with the dressing. Toss them with the tarragon and strawberries.

  • Arrange the tomatoes down the length of 6 rectangular plates. Drizzle with the remaining dressing and top with the watermelon. Serve immediately.


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    This recipe is featured in:

    4th of July