Tomato Watermelon Salad with Harissa Vinaigrette
This Tomato Watermelon Salad with Harissa Vinaigrette is a refreshing blend of sweet and savory, with each bite bursting with vibrant, sun-ripened flavors. Juicy watermelon mingles with tangy heirloom tomatoes, while the harissa vinaigrette adds a smoky, subtle heat that brings out the best in each ingredient. This harmony of flavors creates an experience that’s both refreshing and gently spicy, perfect for savoring the last warmth of summer in September.
Equipment
- 1 Chef knife
- 1 Paring Knife
- 1 Cutting board
- 1 Immersion blender
- 1 Glass jar pint size
- 1 Colander
- 1 Mixing bowl small
Ingredients
Harissa Vinaigrette
- 1 tbsp Shallots rough chopped
- 1 tsp Garlic rough chopped
- 1 ½ tsp Honey raw, wild and local
- 1 tbsp Citrus Champagne Vinegar
- 2 tbsp Extra Virgin Olive Oil cold pressed, organic and local
- ⅛ tsp Salt kosher
- ½ tsp Harissa spice powder
Tomato Watermelon Salad
- 8 oz. Watermelon evenly cubed or sliced
- 8 oz. Tomatoes Heirloom, evenly wedged or sliced
- ½ each Avocado thinly sliced, or cubed
- 2 tbsp Mint and tarragon gently chiffonade
- 2 tbsp Feta gently crumbled
- ½ cup Wild Purple Arugula
Instructions
- Place garlic, shallots, honey, vinegar, salt, harissa spice in pint jar.
- Measure out Extra Virgin Olive Oil.
- Place tip of immersion blender into the bottom of pint jar and holding in left hand, slowly begin to blend while adding olive oil with your right hand (or vice versa).
- After oil is incorporated, continue to blend for 1 minute, taste and adjust salt if needed.
- Using your colander, rinse produce in the sink, under cold running water.
- Cut watermelon down into quarters and then begin slicing or cubing for your salad. Larger, but bite size pieces are best.
- Cut tomatoes into even wedges or slices, a similar size as your watermelon.
- Cut avocado in half, slice it very thinly (inside skin), then scoop all out with a largish spoon. Gently divide in half, fan and place half on each of the plates.
- Gently toss watermelon and tomatoes with ½ the Harissa Vinaigrette, then place half on each plate, next to the avocado.
- Top each plate with arugula, crumbled feta cheese and fresh herbs chiffonade (or rough chopped is ok too), drizzle each plate with additional dressing and serve.