Name: Tomato and Watermelon Salad
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Whisk the balsamic vinegar, lemon juice and olive oil in a bowl.
2
Taste for seasoning; add salt and pepper.
3
Set aside.
4
Cut the cherry tomatoes in half and slice the beefsteak tomatoes.
5
Arrange in a single layer; season with salt and pepper and sprinkle with the sugar.
6
Transfer to a bowl and drizzle with half of the dressing.
7
Add the tarragon and strawberries; toss.
8
Divide the tomato mixture among plates.
9
Drizzle with more dressing and top with the watermelon.
10
Serve immediately.
11
Photograph by David Malosh

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Tomato and Watermelon Salad

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