Good Morning America Recipes

Marcus Samuelsson's Tomato and Watermelon Salad with Almond Vinaigrette

A Perfect End-of-Summer Salad

Marcus Samuelssons Tomato and Watermelon Salad with Almond Vinaigrette
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Servings:6
Difficulty: Easy
Cook Time: min

Ingredients

  • 2 tablespoons sliced almonds
  • 4 garlic cloves, thinly sliced
  • 2 teaspoons harissa powder
  • 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
  • Freshly ground pepper
  • 6 heirloom tomatoes, roughly chopped (about 2 1/2 pounds)
  • 1/2 cup goat cheese, crumbled
  • Cooking Directions

    To make the vinaigrette, combine the almonds, garlic and harissa in a small saute pan over medium heat and saute for 3 minutes. Remove from heat.

    In a separate bowl, combine the olive oil, vinegar, lime juice and shallots. Whisk in the almond-harissa mixture.

    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.

    Recipe Summary

    Main Ingredients: watermelon, tomatoes, goat cheese, almonds

    Course: Dinner, Salad, Side Dish, Brunch, Lunch


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