- Level: Easy
- Total: 20 min
- Prep: 20 min
- 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."
