We enjoyed this refreshing dish at José Andrés' Jaleo restaurant in Washington DC. This is a great salad when watermelon is in season. The flavors are fresh with a subtle balance of mostly sweet with a touch of saltiness. We did our best to reverse-engineer the recipe, so feel free to improve it by adjusting any of the ingredients or proportions to your liking.
|Prepare the dressing by dissolving the salt into the vinegars. Whisk in the olive oil, then reserve.|
|Slice the watermelon and plate it.|
|Dice the tomato into small cubes and sprinkle it over the watermelon. Dress the salad at this point.|
|Top the salad with goat cheese, pistachio, mint, and microgreens. Enjoy immediately.|