Watermelon salad

Votes: 1

Time: 15 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 145, total fat 14 G., saturated fats 2 G., proteins 1 G., carbohydrates 6 G., fiber 1 G., cholesterol 0 mg, sodium 137 mg, sugar 4 G.

When summer arrives, you're tempted to make fresh salads with seasonal vegetables and fruits, which are abundant at local markets. This salad is best made with room-temperature tomatoes and cold watermelon straight from the refrigerator. This temperature contrast makes its flavor even more refreshing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons balsamic vinegar
1 tbsp. freshly squeezed lemon juice
0.5 cups extra-virgin olive oil
2 Oxheart tomatoes (or other large variety), drained and patted dry
2 cups cherry tomatoes, drained and thawed
1 tbsp. chopped tarragon leaves
4 strawberries, washed and cut into very small pieces
Sea salt
1–2 tsp. granulated sugar
170 g cold watermelon, peeled, seeded and cut into small cubes

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: salad tomatoes, Watermelon, balsamic vinegar, lemon juice, strawberry

Cooking the dish according to the recipe:

In a bowl, combine balsamic vinegar, lemon juice, and olive oil. Taste and set aside.
Place the tomatoes on a flat surface. Cut the smaller ones in half, and slice the larger ones. Arrange them in a single layer, flesh side up. Season with salt, pepper, and sprinkle with sugar. Drizzle the tomatoes with the dressing. Toss with tarragon and strawberries.