Watermelon and Tomato Salad

Source: Chris Cosentino, Cockscomb and Boccalone

Recipe Type: | Seasons:

This recipe was demonstrated at the CUESA Classroom on July 18, 2015.

Serves 6 to 8


1 pound heirloom tomatoes, assorted colors
¼ pound mixed cherry tomatoes
1 medium watermelon
¼ cup julienned red onion
2 tablespoons lime juice
1 teaspoon Red Boat Fish Sauce
Flake sea salt (Jacobsen is preferred)
Freshly ground black pepper
1 teaspoon ground Aleppo chili pepper
1 tablespoon extra-virgin olive oil
¼ cup torn fresh basil leaves
¼ cups torn mint leaves
1 serrano chile, cut into paper-thin rings


Cut the tomatoes into different shapes and sizes, such as wedges and thick slices. Cut the cherry tomatoes in half. Peel the watermelon and cut into 1½ inch squares, being sure to remove the seeds. In a large bowl, combine the tomatoes, watermelon, and onion. Drizzle with the lime juice, fish sauce, and olive oil and toss gently to cost everything evenly. Season with Aleppo, sea salt, and black pepper and toss again. Taste and adjust seasonings if necessary. Just before serving, add the basil, mint, and serrano chile and toss thoroughly. Serve on a large platter for sharing.

Farmers Market Ingredients