Serves: 6 to 8
1 lemon, Zest and juice of
1 hot chile pepper, such as serrano,
seeded and minced
1/8 teaspoon fine sea salt
6 tbs Vireo olive oil
2 tbs toasted sesame oil
1 cup coriander leaves, picked and rough
3 cups diced seedless watermelon
3 cups diced cantaloupe
1 pound heirloom tomatoes, chopped
In a large bowl, whisk together lemon zest and juice, chile, Vireo oil, sesame oil, coriander and salt.
Add watermelon, cantaloupe and tomatoes, and toss.
Let sit at least 10 minutes to allow flavors to blend; serve at room temperature or chilled.