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.

PREP DETAILS

Servings: 6

Calories per serving: 153 per serving

Prep time: 20 mins

Cooking time: 3 mins

Total time: 23 mins

INGREDIENTS

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

Vinaigrette

• 2 tablespoons sliced almonds

• 4 garlic cloves, thinly sliced

• 2 teaspoons harissa

DIRECTIONS

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.