Heirloom Tomato and Watermelon Salad

reminiscent of a salad served at Wild Goose Restaurant
by Mary Lonergan

serves 6 to 8

2 tablespoons shallots, minced
1 tablespoon Italian parsley, minced
2 tablespoons champagne vinegar
1/3 cup lemon olive oil
1/2 teaspoon sea salt
1/4 teaspoon pepper
2 pounds heirloom tomatoes, varying sizes and colors
1 head butter lettuce, leaves separated
1 small seedless watermelon, chilled
1 basket sweet one hundred or cherry tomatoes, halved
1/4 cup fresh mint, chopped

Make vinaigrette by combining shallots, parsley, champagne vinegar, olive oil, salt and pepper. Slice tomatoes about 1/2-inch thick. Cut watermelon (without rind) into similar-size pieces, slightly thinner than tomatoes. Toss lettucewith some of the dressing and arrange leaves on individual plates. Layer watermelon and tomatoes on top of lettuce, alternating colors and sizes attractively and drizzling with some ofthe dressing. You may have watermelon left over. Garnish with sweet one hundred or cherry tomatoes. Season with additional salt and pepper as desired. Sprinkle mint over top and drizzle with the remaining vinaigrette.

This is a very refreshing summer orfall salad. The watermelon and mint somehow enhance the flavor of the tomatoes.