Tomato and Watermelon Salad

2014-02-15
  • Yield : 6 to 8 servings
  • Prep Time : 15m
  • Ready In : 15m
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Nutritional Info

This information is per serving.

  • Calories

    145 calorie
  • Fat

    14 grams
  • Saturated Fat

    2 grams
  • Cholesterol

    0 milligrams
  • Sodium

    137 milligrams
  • Carbohydrate

    6 grams
  • Fiber

    1 grams
  • Protein

    1 grams
  • Sugar

    4 grams

Ingredients

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1/2 cup extra-virgin olive oil
  • 2 beefsteak (or other large variety) tomatoes, stemmed, washed and dried
  • 1 pint cherry tomatoes, stemmed, washed and dried
  • 1 tablespoon chopped tarragon leaves
  • 4 strawberries, hulled, washed and cut into very small pieces
  • Maldon sea salt
  • Freshly ground black pepper
  • 1 to 2 teaspoons superfine (or granulated) sugar
  • 6 ounces cold watermelon, rind removed, seeded and cut into bite-size cubes

Method

Step 1

In a bowl, whisk together the balsamic, lemon juice, and olive oil. Taste for seasoning. Set aside.

Step 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.

Step 3

Arrange the tomatoes down the length of 6 rectangular plates. Drizzle with the remaining dressing and top with the watermelon. Serve immediately.

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