Tomato and Watermelon Salad

By DeBruynC1

Ingredients

• Tomato and Watermelon Salad:
• Freshly ground pepper
• 66 heirloom tomatoes, roughly chopped (about 2 1/2 pounds)
• 1/2cup1/2 cup goat cheese, crumbled
• 3tablespoons3 tablespoons extra virgin olive oil
• 1tablespoon1 tablespoon sherry vinegar
• Juice of 1 lime
• 22 shallots, thinly sliced
• 1cup1 cup watermelon, cut into 1/2-inch cubes
• 11 jalapeno, thinly sliced
• 2tablespoons2 tablespoons torn Italian parsley
• 2tablespoons2 tablespoons torn mint leaves
• 1tablespoon1 tablespoon capers, rinsed
• 1/2teaspoon1/2 teaspoon salt
• Vinaigrette:
• 2tablespoons2 tablespoons sliced almonds
• 44 garlic cloves, thinly sliced
• 2teaspoons2 teaspoons harissa

Details

Servings 6
Adapted from marcussamuelsson.com

Preparation

Step 1

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.