Ingredients

• 1 lb. Watermelon, Cubed
• 1 lb. Cherry Tomatoes, Halved
• Cilantro, Chopped, To Taste
• 4 Tbsp. Extra Virgin Olive Oil
• Kosher Salt, To Taste

Instruction

Simply toss first four ingredients in a large bowl, dust with kosher salt, and serve. Serves 6-8.

Notes

For me, any recipe with cilantro brings about thoughts of summer, and warm weather, and a light, fresh feeling that can only truly be appreciated during a certain time of the year. I think a bunch of cilantro should be an item on the weekly shopping list every week from Easter until Labor Day, and that’s greatly reflected in the meal’s that I make and serve throughout the spring and summer. The Girl doesn’t share my enthusiasm for cilantro, but she does tolerate it in occasional dishes, of which this is one. We first had this combination of flavors at a Spanish tapas restaurant named Jaleo, which is one of our favorite restaurants. The recipe originally involved peeled, steamed tomatoes, and a cilantro paste, and had the tomato and watermelon on wooden skewers, and we loved it. We decided to recreate it at home, and we made this already simple recipe even easier by losing the skewers, using uncooked cherry tomatoes, and a handful of chopped cilantro. The result is a salad that goes with a complex entree such as roasted chicken or pork just as well as it goes with a chicken salad sandwich.