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Tomato and Watermelon Salad

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Rate this recipe 4.3/5 (4 Votes)

Ingredients

  • Recipe courtesy of Alex Guarnaschelli for Food Network Magazine
  • 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
  • Alex uses cold watermelon and room-temperature tomatoes for this dish. "The contrast of temperatures gives the salad an extra-fresh taste."

Details

Servings 6
Preparation time 20mins
Cooking time 20mins
Adapted from foodnetwork.com

Preparation

Step 1

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.

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