When it comes time for summer, I can't resist making a salad bursting with ingredients from the local markets. 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.
Directions for: Tomato and Watermelon Salad
Ingredients
2 Tbsp balsamic vinegar
1 Tbsp fresh lemon juice
cup extra-virgin olive oil
2 beefsteak tomatoes (or other large variety), stemmed, washed and dried
1 pt cherry tomatoes, stemmed, washed and dried
1 Tbsp chopped tarragon leaves
4 strawberries, hulled, washed and cut into very small pieces
Maldon sea salt
Freshly ground black pepper
1 - 2 tsp superfine (or granulated) sugar
6 oz cold watermelon, rind removed, seeded and cut into bite-size cubes
Directions
1. In a bowl, whisk together the balsamic, lemon juice, and olive oil. Taste for seasoning. Set aside.
2. Place the tomatoes on a flat surface. Cut the smaller ones in half and the larger ones into slices. Arrange all of them in a single layer, flesh side up. Season them with salt, black pepper and sugar. Drizzle the tomatoes with the dressing. Toss them with the tarragon and strawberries.
3. Arrange the tomatoes down the length of 6 rectangular plates. Drizzle with the remaining dressing and top with the watermelon. Serve immediately.
See more: Salad, Fruit, Vegetables, Summer, Spring