Tomato-Watermelon recipe from Marcus Samuelsson

I love harissa but would never have thought of adding it to some watermelon. Our July 24 guest, Marcus Samuelsson, thinks it is a good idea. Here’s the recipe from

Yes, Chef: Tomato and Watermelon Salad

Servings: 6

Calories: 153 per serving

Prep Time: 20 mins

Cook Time: 3 mins

Total Time: 23 mins


Freshly ground pepper 6 heirloom tomatoes, roughly chopped (about 2 1/2 pounds)

1/2 cup goat cheese, crumbled

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


2 tablespoons sliced almonds

4 garlic cloves, thinly sliced

2 teaspoons harissa


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

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

3.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.

What counterintuitive food pairings do you love?

— Stephanie Curtis, social media host