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.
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.