by Chris Cosentino

We all know that the end of summer is a really hard thing to swallow. I hope this recipe can make it go down a bit easier. Watermelon is delicious and pairs well with tomatoes. Adding a bright punch of chili and lime makes it a refreshing savory dish. 

Serves 4

• 3 cups watermelon, cubed

• 1 cup cherry tomatoes, split

• 1 large heirloom tomato, color of your choice- chose what’s ripe over color

• ¼ cup Thai basil leaves

• ¼ cup cilantro

• ¼ cup shiso leaves 

• 2 large sheets of toasted nori 

• ¼ cup Lime juice, about 2 limes 

• 1 each Thai chili

• 1/3 cup extra virgin olive oil

• Black pepper

• Jacobsen flake salt

1. Remove the rind from the watermelon, then cut it into 2” cubes and place into a large bowl, being careful not to break up the watermelon pieces. Split the cherry tomatoes in half and add to the bowl with the watermelon. Remove the core from the large heirloom tomato and slice into 1” thick round slices and add to the bowl. 

2. Cut the Thai chili into a fine mince and place in a small mixing bowl, then add the lime juice, salt and fresh ground black pepper. Whisk in the extra virgin olive oil but do not expect it to emulsify, you will mix it up before dressing the salad.  

3. Season the watermelon and tomatoes with flake salt & fresh ground black pepper, then dress with the vinaigrette. Gently toss the fruits in the bowl with the dressing. 

4. Spread the dressed watermelon and tomatoes evenly on a large serving platter, then top with the herbs and crumble the nori pieces over the top of the salad. Serve immediately.