Tomato and Watermelon Salad

Photo by Chantal D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • Tomato and Watermelon Salad:

  • Freshly ground pepper

  • 6 6

    heirloom tomatoes, roughly chopped (about 2 1/2 pounds)

  • 1/2 cup 1/2

    cup goat cheese, crumbled

  • 3 tablespoons 3

    tablespoons extra virgin olive oil

  • 1 tablespoon 1

    tablespoon sherry vinegar

  • Juice of 1 lime

  • 2 2

    shallots, thinly sliced

  • 1 cup 1

    cup watermelon, cut into 1/2-inch cubes

  • 1 1

    jalapeno, thinly sliced

  • 2 tablespoons 2

    tablespoons torn Italian parsley

  • 2 tablespoons 2

    tablespoons torn mint leaves

  • 1 tablespoon 1

    tablespoon capers, rinsed

  • 1/2 teaspoon 1/2

    teaspoon salt

  • Vinaigrette:

  • 2 tablespoons 2

    tablespoons sliced almonds

  • 4 4

    garlic cloves, thinly sliced

  • 2 teaspoons 2

    teaspoons harissa

Directions

1. To make the vinaigrette, combine the almonds, garlic and harissa in a small sauté pan over medium heat and sauté for 3 minutes. Remove from heat. 2. In a separate bowl, combine the olive oil, vinegar, lime juice and shallots. Whisk in the almond-harissa mixture. 3. Toss the watermelon, jalapeno, parsley, mint and capers in a large bowl. Season with salt and a few grindings of fresh pepper. Add the tomatoes and toss with the vinaigrette. Garnish with goat cheese and serve immediately.

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