Tomato and Watermelon Salad

2T balsamic vinegar
1T fresh lemon juice
1/2 cup extra-virgin olive oil
2 beefsteak (or other large variety) tomatoes, stemmed, washed and dried, and chunked
1 pint cherry tomatoes, stemmed, washed and dried, and halved
1 tablespoon chopped tarragon leaves
4 strawberries, hulled, washed and cut into very small pieces
salt and pepper
1-2t superfine (or granulated) sugar
6 ounces cold watermelon, rind removed, seeded and cut into bite-size cubes

In a bowl, whisk together the balsamic, lemon juice, and olive oil. Set aside.

Place tomatoes in a large bowl and season with salt, pepper, and sugar.  Mix well.

Add tarragon, strawberries, and half the dressing.  Stir to combine.

Just before serving, add watermelon and remaining dressing.

Adapted from a recipe by Alex Guarnaschelli, published in Food Network Magazine.