Tomatoes and watermelon are always great together, and this dish is no exception. A nutty sesame seed and white miso dressing makes this light and refreshing salad the ultimate summer side. Inspired by a dish from Leina Horii at Kisser in Nashville, puffed rice cereal is sprinkled on top for a crunchy finish that contrasts with the juicy watermelon and lends tons of flavor thanks to soy sauce and togarashi chile flakes.
What should I serve this salad with?
This miso-spiked watermelon salad is a versatile dish that pairs beautifully with summer meals. Its refreshing, sweet-salty notes complement grilled foods like teriyaki salmon, miso-glazed chicken, or sesame-crusted tofu. It would also pair well with a chilled white wine, sparkling sake, or a citrusy cocktail for a complete summer dining experience.
What is ichimi togarashi?
Ichimi togarashi is a spicy Japanese seasoning made with dried chiles. It’s available at most grocery stores or online at tokyocentral.com.
Notes from the Food & Wine Test Kitchen
Freshly grinding sesame seeds for your miso dressing really elevates the flavor, adding a nuttier, more aromatic depth to the dressing. If you don’t have a mortar and pestle to grind the sesame seeds, use a mini food processor or spice grinder, but take care not to over-process — the seeds can quickly turn to a paste.
Make ahead
The dressing can be stored in an airtight container in the refrigerator for up to three days.
