Recipe by Chef Kendall Mitchell


  • 1 pint Cherry or Grape Tomatoes (halved)
  • 1 lrg Cucumber, seeded and sliced
  • ½ sm Watermelon, cut into ½ in. cubes
  • 1 cp Rice Wine Vinegar
  • ½ cp Cane Sugar
  • 1 Tbsp Sesame oil
  • 3 Tbsp fresh Basil, chopped
  • 1 tsp Salt, to taste
  • 1 tsp Pepper, to taste


  1. Add all ingredients (except Salt and Pepper) to large mixing bowl.
  2. Toss and season salad to taste. Chill and serve.

Quick Notes

Yield: Serves 4


Suggestions: *Tomatoes, Cucumber and Watermelon can be cut to desired size. In this recipe, I’ve cut all the ingredients to relatively the same size. *Recipe can be made with English/ Hothouse cucumber. *Also, try substituting Tarragon for the Basil – interesting twist.

Warning! Seed/ Nut Allergies – Recipe contains oil extracted from sesame seeds.

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