Watermelon and Tomato Salad with Cumin

By akselden

Ingredients

• 4-lb. piece seedless watermelon
• 2 lbs. yellow tomatoes, cut into 1 1/2-inch pieces
• 1 tsp. coarse salt
• 2 tsp. ground cumin
• 2 tbsp. lime juice
• 4 scallions, pale green and white parts only, thinly sliced

Preparation

Step 1

1. Remove watermelon rind, cut fruit into 1 1/2-inch pieces and put in a large bowl. Add tomatoes; sprinkle with salt. Toss gently. Let mixture stand (do not refrigerate) for 3 hours.
2. Set a colander over a small saucepan, add melon-tomato mixture and let drain. Transfer fruits to a serving bowl. Simmer remaining liquid until reduced to 2 tablespoons; add cumin and lime juice. To serve, add scallions to fruits and toss with cumin and lime dressing.