“Watermelon, heirloom tomatoes, and peanuts are synonymous with cooking in the Southern United States. This recipe uses those ingredients in a fresh and bright salad with Southeast Asian flavors.”
-Kenyatta Ashford, Neutral Ground
Tomato and Watermelon Salad
Ingredients
For the green chili vinaigrette:
- 5 long and thin green chili peppers
- 6 cloves garlic
- 2 shallots
- 2 Tbsp. fish sauce
- 2 Tbsp. brown sugar
- 3 Tbsp. lime juice
- 3 sprigs fresh cilantro
- 1/4 tsp. coriander seeds
- 1/4 cup canola oil
For the salad:
- 3-4 small to medium heirloom tomatoes, cored and cut into 3/4-inch chunks
- 2 cups seedless watermelon, cut into 3/4-inch chunks
- 2 Tbsp. mixed fresh herbs (basil, mint, cilantro), chopped
- 1/4 cup roasted peanuts, chopped
- 1/4 cup roasted peanuts, chopped
- 1 Tbsp. garlic, fried
- 1 Tbsp. shallots, fried
- 1/2 cup aged cotija cheese
Instructions
To create the green chili vinaigrette:
- Add chilis, garlic, and shallots to a sheet pan and broil until charred.
- Remove from oven and let cool for 5 minutes before peeling the skins off of all ingredients.
- They should slide off easily.
- Add to a blender along with fish sauce, brown sugar, lime juice, cilantro, and coriander seeds.
- Blend until thoroughly mixed but still coarse in consistency.
- While blender is running, slowly add oil to create an emulsion.
- This mixture will keep in the fridge for up to a week.
To assemble salad:
- Combine tomatoes, watermelon, herbs, peanuts, garlic, and shallots.
- Pour vinaigrette over the salad and toss to evenly coat.
- Divide the salad between four serving bowls and top each with a tablespoon of cotija cheese.
- Adjust seasoning as needed and enjoy!
