Ingredients
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1 watermelonsugar baby, cut into 1 inch cubes
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2 quarts tomatoesmultiple varieties
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8 Shishito Peppers
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20 leaves Basilfresh, torn
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10 leaves mintfresh, chiffonade
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extra virgin olive oilas needed
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Saltkosher, to taste
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black pepperto taste, freshly ground
Directions
Executive Chef Matt Bolus combines blistered Shishito peppers and cherry tomatoes with watermelon and basil for a refreshing summer salad.
Matt Bolus is the Executive Chef of the 404 Kitchen, an award-winning restaurant in Nashville, TN.
How to Make Watermelon and Tomato Salad:
- In a hot pan, carefully blister half the cherry tomatoes and shishito peppers.
- Cut the remaining cherry tomatoes in half.
- Combine the watermelon and all the cherry tomatoes in a large bowl. Slice the shishito peppers into quarter-inch thick strips and add to the tomatoes and watermelon.
- Drizzle all the ingredients with olive oil until everything is lightly coated. Season with salt and pepper to taste.
- Add all of the basil and mint to the salad and toss to incorporate evenly.
- Divide equally among 4 bowls.
