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Tomato and Watermelon Salad

Tomato and Watermelon Salad
PREP TIME
15 min
YIELDS
6 - 8 servings

When it comes time for summer, I can’t resist making a salad bursting with ingredients from the local markets. For best results, make the salad without ever refrigerating the tomatoes but with the watermelon cold from the refrigerator. The contrast of temperatures will give the salad an extra fresh taste.

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Ingredients

2
Tbsp balsamic vinegar
1
Tbsp fresh lemon juice
½
cup extra-virgin olive oil
2
beefsteak tomatoes (or other large variety), stemmed, washed and dried
1
pt cherry tomatoes, stemmed, washed and dried
1
Tbsp chopped tarragon leaves
4
strawberries, hulled, washed and cut into very small pieces
Maldon sea salt
Freshly ground black pepper
1
- 2 tsp superfine (or granulated) sugar
6
oz cold watermelon, rind removed, seeded and cut into bite-size cubes
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Directions

Step 1

In a bowl, whisk together the balsamic, lemon juice, and olive oil. Taste for seasoning. Set aside.

Step 2

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.

Step 3

Arrange the tomatoes down the length of 6 rectangular plates. Drizzle with the remaining dressing and top with the watermelon. Serve immediately.

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My rating for Tomato and Watermelon Salad
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