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Cherry Tomato & Watermelon Salsa


2 cups Red Seedless watermelon, finely chopped
1 pint basket of Sungold cherry tomatoes, halved
1/4 cup Cabernet red onion, finely chopped
1 Anaheim pepper, seeded and minced
2 garlic cloves, minced
1/4 cup fresh cilantro, chopped
1 teaspoon cumin
2 tablespoons olive oil
2 tablespoons lime juice
Salt and pepper to taste


  1. Toss all ingredients gently. Let rest at room temperature for 15-30 minutes.
  2. Serve with tortilla chips or spoon over grilled fish.