Watermelon and Charred-Tomato Salad

By Food & Wine

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. Delicious Summer Salads

Watermelon and Charred-Tomato SaladWatermelon and Charred-Tomato SaladWatermelon and Charred-Tomato Salad
4 plum tomatoes, halved lengthwise
Extra-virgin olive oil, for brushing
2 pounds seedless watermelon--rind removed, flesh cut into 1/2-inch dice
1 English cucumber--halved, seeded and cut into 1/2-inch dice
3 tablespoons fresh lime juice
1/2 teaspoon crushed red pepper
1/2 cup chopped cilantro
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.

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