Watermelon and Tomato Salad

The sweet chunks of watermelon are the perfect complement to the tangy tomatoes. When you toss in the almonds and capers, you’ve got what chefs call layers of flavor.

SERVES: 4

INGREDIENTS:

DRESSING

• 2 tablespoons sliced almonds
• 3 garlic cloves, thinly sliced
• Small squirt of Sriracha or other hot sauce
• 4 tablespoons extra-virgin olive oil
• 1 tablespoon sherry vinegar (or ½ tablespoon red wine/ ½ tablespoon balsamic)
• Juice of 1 lime
• 2 shallots, thinly sliced

SALAD:

• 1 cup cubed watermelon (1-inch cubes)
• 2 tablespoons torn fresh flat-leaf parsley leaves
• 2 tablespoons torn fresh mint leaves
• 1 tablespoon capers, rinsed
• 3 red tomatoes, chopped into bite-size chunks
• 3 yellow tomatoes, chopped into bite-size chunks
• Salt and freshly ground pepper

INSTRUCTIONS:

1. Make the vinaigrette: In a small skillet, combine the almonds, garlic, Sriracha, and 1 tablespoon olive oil and cook over moderate heat until toasted and fragrant, about 3 minutes. Remove from heat, and let cool.
2. In a small bowl, combine the remaining 3 tablespoons olive oil with the vinegar, lime juice, and shallots. Whisk in the cooled almond mixture.
3. Make the salad: In a large bowl, toss the watermelon, parsley, mint, capers, tomatoes, and vinaigrette to combine. Add salt and pepper to taste.