Tomato-Watermelon Salad with Almond Vinaigrette

By Marcus Samuelsson |

Serve summer on a plate with this bright, refreshing salad made with the honest, straightforward flavors of juicy watermelon and vine-ripened tomatoes at the peak of ripeness. The sharp brininess of the capers and the spiciness of the harissa, a North African chile past, give all-American flavors an unexpected international flair.

Prep Details

Servings: 6


2 Tbsp. sliced almonds

4 garlic cloves thinly sliced

2 Tbsp. harissa

3 Tbsp. extra virgin olive oil

1 Tbsp. sherry vinegar

Juice of 1 lime

2 shallots thinly sliced

1 cup cubed watermelon (1/2-inch cubes)

1 jalapeno chile seeds and ribs removed thinly sliced

2 Tbsp. torn parsley leaves

2 Tbsp. torn mint leaves

1 Tbsp. capers rinsed

1/2 tsp. salt

Freshly ground black pepper

3 red tomatoes roughly chopped (about 1 1/4 pounds)

3 yellow tomatoes roughly chopped (about 1 1/4 pounds)

1/2 cup crumbled goat cheese


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

2. Combine the olive oil, vinegar, lime juice, and shallots in a small bowl. Whisk in the almond-harissa mixture.

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