400 grams red tomatoes
½ small ripe watermelon
¾ cup pomegranate seeds
Fig balsamic dressing
2 tablespoons olive oil
2 teaspoons fig balsamic glaze
1 tablespoon sherry vinegar or red wine vinegar
1 clove garlic, crushed
sea salt and pepper
Cut the tomatoes in half and remove the seeds. Cut into rough chunks and place in a large bowl. Peel the watermelon, cut into the same size pieces and add to the tomatoes.
Dressing: Whisk everything together in a bowl and season with salt and pepper.
To serve: Add half the pomegranate seeds to the tomato mixture and toss with the dressing. Transfer to a serving bowl and sprinkle over the remaining pomegranate seeds