Name: Tomato and Watermelon Salad
Prep time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
Ingredients: 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

Directions

Whisk the balsamic vinegar, lemon juice and olive oil in a bowl. Taste for seasoning; add salt and pepper. Set aside.
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.
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."

Photograph by David Malosh

Courtesy of Food Network Magazine

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Tomato and Watermelon Salad

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