Name: Tomato and Watermelon Salad
Yield: Serves 4 to 6
Ingredients: 3 or 4 small to medium heirloom tomatoes, in assorted colors, cored and cut into 3/4-inch chunks; 1 small English or regular cucumber, peeled, seeded, and cut into 3/4-inch cubes; 1 cup 3/4-inch-cubed yellow or red seedless watermelon flesh; 1 Hass avocado, halved, pitted, peeled, and cut into 3/4-inch cubes; 1 tablespoon chopped mixed fresh herbs, in any combination: basil, tarragon, chives, and cilantro; 1/4 teaspoon coriander seed; 3 tablespoons extra virgin olive oil; 3 tablespoons aged balsamic vinegar; Kosher salt and freshly ground black pepper; 1 freshly ground black pepper

Perfectly even cubes of watermelon tomato and avocado arranged in a grid topped with dressing and herbs.

Photo by Maren Caruso

If the idea of tomatoes and watermelon together sounds odd to you, this dish will be a revelation. There is a saying that what grows together goes together, and in this case it is true. If you think of tomatoes as a fruit, which they are botanically, this combination makes more sense. Seasonality, however, is the key. I make this salad only in the summer, when tomatoes, watermelon, and cucumbers are at their peak of flavor. Rich, creamy Hass avocadoes are included to lend a nice contrast of flavor and texture. I always toss this salad together before serving, but for the photo opposite I was inspired to create a painstaking mosaic of the ingredients. If you're so inclined, feel free, but don't say I didn't warn you—it takes a lot of time.

To Drink

If you asked a group of sommeliers which white-wine variety they most often recommend to guests in their restaurants, the majority would answer Riesling, one of the world's greatest wine grapes. Rieslings can vary in style, but all are delicate, acidic, and fruity (often tasting of apricot and peach). Look for a California German-style Riesling that is dry, light, and slightly sweet for serving with this salad, such as the Navarro from Anderson Valley or an Esterlina from Mendocino.