Tomato and Watermelon Salad

Ingredients

• 2 tablespoons balsamic vinegar 
• 2 large beefsteak tomatoes washed and dried stemmed (or other large variety)
• 8 servings pepper black freshly ground
• 1 pint cherry tomatoes washed and dried stemmed
• 1 tablespoon juice of lemon fresh
• 0.5 cup olive oil extra-virgin
• 8 servings maldon sea salt 
• 4  strawberries washed and cut into very small pieces hulled
• 1 teaspoons caster sugar (or granulated)
• 1 tablespoon tarragon leaves chopped
• 6 ounces watermelon cold seeded cut into bite-size cubes

Equipment

• bowl
• whisk

Directions

1. In a bowl, whisk together the balsamic, lemon juice, and olive oil. Taste for seasoning. Set aside.
2. Place the tomatoes on a flat surface.
3. Cut the smaller ones in half and the larger ones into slices. Arrange all of them in a single layer, flesh side up. Season them with salt, black pepper and sugar.
4. Drizzle the tomatoes with the dressing. Toss them with the tarragon and strawberries.
5. Arrange the tomatoes down the length of 6 rectangular plates.
6. Drizzle with the remaining dressing and top with the watermelon.
7. Serve immediately.