Watermelon and Tomato Salad with Sesame-Miso Dressing

Surprising flavors and standout texture meet in this bold summer salad.

Active Time: 15 mins
Total Time: 1 hr 15 mins
Servings: 8 to 10

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.

Ingredients

2 tablespoons white sesame seeds, lightly toasted, divided
1/4 cup rice vinegar
4 teaspoons white miso
2 teaspoons granulated sugar
7 tablespoons canola oil
8 cups cubed (about 3/4-inch pieces) seedless watermelon (about 1 [5-pound] watermelon)
2 heirloom tomatoes, cut into 3/4-inch pieces (about 2 cups)
1 cup puffed rice cereal
1/4 cup raw pepitas (pumpkin seed kernels
1 teaspoon soy sauce
1/2 teaspoon ichimi togarashi, plus more for garnish
1/2 teaspoon flaky sea salt
Thinly sliced scallions, for garnish

Directions

Grind 4 teaspoons sesame seeds using a mortar and pestle to form a fine powder. (Avoid over-grinding to prevent forming a paste.) Transfer to a large bowl. Add vinegar, miso, sugar, and 6 tablespoons oil; whisk until smooth. Fold in watermelon and tomatoes until evenly coated with dressing. Cover and refrigerate until flavors meld and salad is cold, about 1 hour.
Stir together puffed rice, pepitas, soy sauce, togarashi, and remaining 1 tablespoon oil in a large nonstick skillet. Cook over medium-low, stirring often, until puffed rice is crispy and pepitas are toasted, about 6 minutes.
Divide salad evenly among serving plates. Top with rice mixture, flaky sea salt, and remaining 2 teaspoons sesame seeds. Garnish with scallions and additional togarashi; serve immediately.

Originally appeared in Food & Wine magazine, August 2025