Tomato and Watermelon Salad
Tomato and Watermelon Salad
For best results, make the salad without ever refrigerating the tomatoes but with the watermelon cold from the refrigerator. The contrast of temperatures will give the salad an extra-fresh taste. Dovetailing Tip: Use the cup of cubed watermelon from day 1 in todays salad.
Prep time:
Cook time:
Yield:
Serving size: 6
Calories per serving: 172
Ingredients:
Cook time:
Yield:
Serving size: 6
Calories per serving: 172
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
Directions:
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.
Source: foodnetwork.com
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.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
