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


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
  • 2 tablespoons sliced almonds
  • 4 garlic cloves, thinly sliced
  • 2 teaspoons harissa


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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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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