Lunch

By Marcus Samuelsson | July 20, 2012

Tomato and Watermelon Salad

Refreshing and a delectable palette cleanser, this Yes, Chef tomato and watermelon salad brings a sweet yet savory combination to the forefront of this dish. North African Harissa-flavored vinaigrette adds a kick to dance upon taste buds while sweet watermelon cuts through the spice.

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Photo courtesy of Sifu Renka

Yes, Chef Tomato and Watermelon Salad

Servings: 6
Calories: 153 per serving
Prep Time: 20 mins
Cook Time: 3 mins
Total Time: 23 mins

Ingredients

Tomato and Watermelon Salad
  • Freshly ground pepper
  • 6 heirloom tomatoes, roughly chopped (about 2 1/2 pounds)
  • 1/2 cup goat cheese, crumbled
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon sherry vinegar
  • Juice of 1 lime
  • 2 shallots, thinly sliced
  • 1 cup watermelon, cut into 1/2-inch cubes
  • 1 jalapeno, thinly sliced
  • 2 tablespoons torn Italian parsley
  • 2 tablespoons torn mint leaves
  • 1 tablespoon capers, rinsed
  • 1/2 teaspoon salt
Vinaigrette
  • 2 tablespoons sliced almonds
  • 4 garlic cloves, thinly sliced
  • 2 teaspoons harissa

Directions

1. To make the vinaigrette, combine the almonds, garlic and harissa in a small sauté pan over medium heat and sauté for 3 minutes. Remove from heat.

2. In a separate bowl, combine the olive oil, vinegar, lime juice and shallots. Whisk in the almond-harissa mixture.

3.Toss the watermelon, jalapeno, parsley, mint and capers in a large bowl. Season with salt and a few grindings of fresh pepper. Add the tomatoes and toss with the vinaigrette. Garnish with goat cheese and serve immediately.

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