Name: Tomato & Watermelon Salad
Yield: 2 to 4 as an appetizer
Ingredients: 2 medium-sized ripe tomatoes (I used beefsteak but heirlooms work great too); 2 cups of diced watermelon; 3-4 pickled peperoncini peppers, plus a teaspoon of their brine; 1 Tbsp olive oil; 1-2 tsp Shabazi N.38; Fleur de sel or another crunchy salt; Fresh spearmint

This vegan preparation combines a few ingredients not often mixed together to make a savory and tart salad with gentle heat that's incredibly refreshing. A great way to celebrate the beginning of summer.

Tomato & Watermelon Salad

Christian Leue

Servings/Yield

2 to 4 as an appetizer

Ingredients

2 medium-sized ripe tomatoes (I used beefsteak but heirlooms work great too)
2 cups of diced watermelon
3-4 pickled peperoncini peppers, plus a teaspoon of their brine
1 Tbsp olive oil
1-2 tsp Shabazi N.38
Fleur de sel or another crunchy salt
Fresh spearmint

Directions

Wash and dry your tomatoes. I like to then give them a slight chill by putting them in the fridge for a half hour.
Place the tomatoes on a cutting board stem side down. Using a sharp knife (you can also use a serrated knife but the edge won't be quite as clean), cut them into bite-sized pieces, removing any bits of tough and flavorless core (the white part).
Transfer to a large bowl and add the watermelon pieces, chopped peperoncini and brine, olive oil, and a teaspoon or so of Shabazi. Mix gently, then taste and add a bit more brine or Shabazi if you like.
Transfer to a chilled platter or individual bowls and top with a bit of salt and Shabazi and garnish with mint leaves.