Tomato and Watermelon Salad
If you have approximately 20 minutes to spend in the kitchen, Tomato and Watermelon Salad might be a spectacular gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. This side dish has 215 calories, 2g of protein, and 18g of fat per serving. For $1.8 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. Summer will be even more special with this recipe. Head to the store and pick up sea-salt, beefsteak tomato, olive oil, and a few other things to make it today. 251 person were glad they tried this recipe. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 85%. This score is spectacular. Try Watermelon & Tomato Salad, Tomato-and-Watermelon Salad, and Tomato and Watermelon Salad for similar recipes.
Servings: 6
Preparation duration: 20 minutes
Ingredients:
2 tablespoons balsamic vinegar
2 beefsteak or other large tomatoes
1 pint cherry tomatoes
1 tablespoon chopped fresh tarragon
1 to 2 teaspoons superfine or granulated sugar
1 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil
Sea salt and freshly ground pepper
4 strawberries, hulled and cut into small pieces
1 cup cubed cold watermelon
Equipment:
whisk
bowl
Cooking instruction summary:
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. Photograph by David Malosh
Step by step:
1. Whisk the balsamic vinegar, lemon juice and olive oil in a bowl. Taste for seasoning; add salt and pepper. Set aside.
2. 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.
3. Transfer to a bowl and drizzle with half of the dressing.
4. Add the tarragon and strawberries; toss.
5. Divide the tomato mixture among plates.
6. Drizzle with more dressing and top with the watermelon.
7. Serve immediately.
8. Photograph by David Malosh
Nutrition Information:
covered percent of daily need
