Tomato and Watermelon Salad

By á-3145

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."

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.