Watermelon and Tomato Salad with Sunflower Seeds

A refreshing summer salad featuring sweet watermelon, juicy tomatoes, crunchy sunflower seeds, and aromatic Thai basil, drizzled with a tangy rice wine vinegar dressing and optional ricotta salata for added flavor.

Cook time: 15 minutes

Servings: 4

Ingredients

• 0.75 cup sunflower seeds raw
• 5 cups watermelon 1-inch cubed
• 3 cups cherry tomatoes halved or roughly chopped heirloom
• 3 green onions very thinly sliced
• 0.75 cup sunflower seeds toasted
• 1 cup Thai basil packed fresh
• 0.33 cup olive oil
• 0.33 cup rice wine vinegar
• 0.75 cup fried shallots store-bought or homemade
• 1 medium serrano pepper seeded and finely chopped
• 1 teaspoon kosher salt
• 1 head butter lettuce
• 1 head butter lettuce
• 2.5 ounces ricotta salata crumbled, optional

Instructions

1. Preheat the oven to 350°F. Spread the sunflower seeds in a single layer on a baking sheet and toast in the oven until lightly browned and aromatic, 7 to 9 minutes. Set aside to cool.
2. In a large bowl, combine the watermelon and tomatoes, along with any of their juices. Mix once and then add the sunflower seeds and green onions.
3. Hand tear the basil or, if you prefer, cut it approximately four times into very rough pieces. Be careful not to over-chop and bruise the delicate basil. In a mixing bowl, combine the basil, olive oil, vinegar, fried shallots, serrano, and salt. Mix well and allow the dressing to sit while you prepare the lettuce.
4. Pull off the largest outer leaves of the butter lettuce (about half of the head) and arrange in a circular pattern on the bottom of a large, deep platter or bowl. (Use something with sides, since there will be lots of juice in this salad.)
5. Add the remaining lettuce to the watermelon-tomato mixture, pour the dressing over both, and toss gently one last time. Place the salad in the prepared platter/bowl on the larger lettuce leaves. If using, scatter the ricotta salata over the top of the salad. Serve immediately.