Tomato and Watermelon Salad
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 145 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 137 milligrams
- Carbohydrates
- 6 grams
- Dietary Fiber
- 1 grams
- Protein
- 1 grams
- Sugar
- 4 grams
- Total: 15 min
- Prep: 15 min
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.