Watermelon with Tomato Fillet and Meyer Lemon Vinaigrette


1/2 seedless Louisiana watermelon
8 cherry tomatoes, quartered
Meyer Lemon Vinaigrette, recipe follows
2 tablespoons chopped lemon verbena*, for garnish

Meyer Lemon Vinaigrette

1 cup canola oil
1/4 cup extra-virgin olive oil
1/2 cup seasoned rice wine vinegar
2 tablespoons fresh Meyer lemon juice
1/2 tablespoon lemon zest
1 teaspoon minced shallot

In a large bowl, whisk together all ingredients until well combined. Season to taste with kosher salt and white pepper.


Cut off watermelon rind, and cut watermelon into 1-inch cubes. Carefully cut out the seeds and inner flesh from each tomato. Place 1 or 2 tomato “fillets” on top of each watermelon cube, then top with Meyer Lemon Vinaigrette. Garnish with lemon verbena.

Chef’s Note: Any other fresh herb may be substituted.


“Photography by Sara Essex Bradley”

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