This was another recipe that I made using the large watermelon I purchased in order to subsidize our summer craving for melon. See Watermelon Gazpacho. I made this salad one night and then Dave requested it the night after, so as far as I'm concerned it was a hit.
Once again this comes from Food Network magazine, they have so many wonderful recipes and most of them are easily adaptable to make them vegetarian.
Recipe from Food Network.
-2 tablespoons balsamic vinegar
-1 tablespoon fresh lemon juice
-1/2 cup extra-virgin olive oil
-Sea salt and freshly ground pepper
-1 pint cherry tomatoes
-2 beefsteak tomatoes
-1 granulated sugar
-4 strawberries, quartered
-1 cup cubed cold watermelon
Whisk the balsamic vinegar, lemon juice and olive oil in a bowl. Add salt and pepper for seasoning.
Cut the cherry tomatoes in half and slice the beefsteak tomatoes. Arrange in a single layer; sprinkle with salt, pepper and sugar. Top with the strawberries and then drizzle the dressing over top of the salad, you'll want quite a bit of dressing.
Top with the cold watermelon.
This went over very well as a starter to several meals. The cold watermelon adds a nice temperature element to the room temperature ingredients. The best bites of this salad had all of the ingredients -- strawberry, watermelon, tomato and dressing. It was tangy, sweet and well balanced.