Recipe courtesy of Alex Guarnaschelli

Tomato and Watermelon Salad

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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 6 servings



  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."