Tomato and Watermelon Salad
By á-3145
Rate this recipe
4.3/5
(4 Votes)
1 Picture
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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