I hate to be that person, but I must mention that tomatoes are, in fact, a fruit, so allow me to refer to this dish as a fruit salad. Ha! Jokes aside, this salad is a perfect mix of tangy heirloom tomatoes and juicy watermelon, all coated in a bright mint dressing. Serve this on a hot summer afternoon, with some crisp white wine and freshly baked bread. Did I mention the leftover tomato-watermelon juices are the best part of this salad? They are! I initially wanted to use the most predictable herb, basil, for this recipe, but I changed my mind after setting up a poll on my Instagram, where a surprising majority of my audience voted for this limey, zesty mint dressing. It would also be great on chicken thighs or steak, or as a dip for freshly baked bread. —Carolina Gelen
extra-virgin olive oil
(or more) honey, agave syrup, or maple syrup
finely grated lime zest
(or more) fresh lime juice
red pepper flakes
Flaky sea salt
heirloom tomatoes (about 2 large)
chopped or sliced watermelon
of cherry tomatoes, halved
Warm bread, for serving
In This Recipe
Reserve a small handful of mint leaves for garnishing, then finely chop the remaining mint leaves.
In a small bowl, mix the chopped mint, oil, honey, lime zest and juice, red pepper flakes, and a pinch of salt. Taste and adjust the honey, lime juice, and salt as needed.
Slice the heirloom tomatoes.
Arrange the watermelon and heirloom and cherry tomatoes on a platter. Season with salt, then drizzle with the mint dressing. Garnish with the reserved mint leaves. Serve with bread for sopping up the juices.