Tomato and Watermelon Salad

  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 6 servings
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2 tablespoons balsamic vinegar

1 tablespoon fresh lemon juice

1/2 cup extra-virgin olive oil

Sea salt and freshly ground pepper

1 pint cherry tomatoes

2 beefsteak or other large tomatoes

1 to 2 teaspoons superfine or granulated sugar

1 tablespoon chopped fresh tarragon

4 strawberries, hulled and cut into small pieces

1 cup cubed cold watermelon


  1. Whisk the balsamic vinegar, lemon juice and olive oil in a bowl. Taste for seasoning; add salt and pepper. Set aside.
  2. Cut the cherry tomatoes in half and slice the beefsteak tomatoes. Arrange in a single layer; season with salt and pepper and sprinkle with the sugar. Transfer to a bowl and drizzle with half of the dressing. Add the tarragon and strawberries; toss.
  3. Divide the tomato mixture among plates. Drizzle with more dressing and top with the watermelon. Serve immediately.

Cook’s Note

Alex uses cold watermelon and room-temperature tomatoes for this dish. "The contrast of temperatures gives the salad an extra-fresh taste."

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