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Watermelon and Charred-Tomato Salad
© Marcus Nilsson

Watermelon and Charred-Tomato Salad

  • SERVINGS: 6 to 8
  • FAST

Tim Byres uses a smart trick here: He sears the tomatoes on one side only, so they’re fresh and smoky at the same time.

  1. 4 plum tomatoes, halved lengthwise
  2. Extra-virgin olive oil, for brushing
  3. 2 pounds seedless watermelon—rind removed, flesh cut into 1/2-inch dice
  4. 1 English cucumber—halved, seeded and cut into 1/2-inch dice
  5. 3 tablespoons fresh lime juice
  6. 1/2 teaspoon crushed red pepper
  7. 1/2 cup chopped cilantro
  8. Kosher salt
  1. Light a grill or preheat a grill pan; oil the grill grate. Brush the tomatoes with olive oil and grill cut side down over high heat until charred, about 4 minutes. Transfer to a plate and let cool completely. Cut the tomatoes into 1/2-inch dice.
  2. In a large bowl, toss the tomatoes with the watermelon, cucumber, lime juice and crushed red pepper. Stir in the cilantro, season with salt and serve at once.