Watermelon salad

Ingredients:

• 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

Preparation:

1. In a bowl, combine balsamic vinegar, lemon juice, and olive oil. Taste and set aside.
2. 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.
3. Arrange the tomatoes lengthwise on 6 rectangular plates. Drizzle with the remaining dressing and top with the watermelon. Serve immediately.