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.
Calories per serving: 153 per serving
Prep time: 20 mins
Cooking 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.