Tomato and Watermelon Salad

• 2 tablespoons balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1/2 cup extra-virgin olive oil
• Sea salt and freshly ground pepper
• 1 pint cherry tomatoes
• 2 beefsteak or other large tomatoes
• 1 to 2 teaspoons superfine or granulated sugar
• 1 tablespoon chopped fresh tarragon
• 4 strawberries, hulled and cut into small pieces
• 1 cup cubed cold watermelon

1. Whisk the balsamic vinegar, lemon juice and olive oil in a bowl.
2. Taste for seasoning; add salt and pepper.
3. Set aside.
4. Cut the cherry tomatoes in half and slice the beefsteak tomatoes.
5. Arrange in a single layer; season with salt and pepper and sprinkle with the sugar.
6. Transfer to a bowl and drizzle with half of the dressing.
7. Add the tarragon and strawberries; toss.
8. Divide the tomato mixture among plates.
9. Drizzle with more dressing and top with the watermelon.
10. Serve immediately.
11. Photograph by David Malosh

balsamic vinegar, lemon juice, extravirgin olive oil, salt, tomatoes, beefsteak, sugar, tarragon, strawberries, cold watermelon

Taken from www.foodnetwork.com/recipes/alexandra-guarnaschelli/tomato-and-watermelon-salad.html (may not work)