This is one of my favorite summer salads adapted from Dan Barber’s Blue Hill Restaurant in New York City. In the summer, you can go to the market and all kinds of tomatoes are available. Watermelon also come cheap. This salad is already refreshing, but to add mint and basil in it just makes it more special.
1 watermelon, preferably seedless, rind removed, cubed
1 quart of yellow, red, orange cherry or graped tomatoes, halved
red wine vinegar
1 small Thai chili, chopped
handful of basil, finely chopped
handful of mint leaves, finely chopped
olive oil, salt, pepper
1. Into a bowl, whisk the vinegar and the oil. Season with salt and pepper to taste. Add the chili and the herbs.
2. Add the tomatoes and the watermelon. Toss. Chill and serve.