When watermelon is in season, I just can’t get enough of the sweet, juicy fruit. I’m always on the lookout for new recipes, and this week, Jason Petrie, brand chef at Doughbird, shares a seasonal tomato and watermelon salad that’s perfect for cooling off after a hot day. Pair it with grilled chicken and you’ve got a tidy summer meal.

Petrie suggests prepping all the ingredients and keeping them in separate bowls until just before serving. “Tomatoes are acidic and have a lot of liquid. Watermelon also has a lot of liquid and by putting everything in the bowl together, some ingredients will deteriorate faster than others.” Another tip: If you don’t have champagne vinegar on hand, you can substitute white wine vinegar. “It’s a super light summer dish,” he says. The salad will be available at Doughbird through September.

Salad ingredients

2 heads romaine lettuce

1 sprig watercress

½ cup tabbouleh (see below)

½ cup sliced and seeded cucumber

½ cup shaved cauliflower (done on a Japanese mandoline or a food processor with a fine cutting attachment)

1 cup heirloom tomatoes

2 cups cubed watermelon

2 tbsp. fresh garden herbs (equal parts Italian parsley, oregano, basil and dill)

6 tbsp. champagne vinaigrette (see below)

Garnishes

4 tbsp. crumbled feta cheese (Petrie suggests French feta)

4 tbsp. chopped roasted pistachios

2 tsp. zahtar spice blend

Preparation

Combine all salad ingredients in a large mixing bowl. Gently toss to coat all ingredients. Add garnishes.

Tabbouleh ingredients

½ cup extra virgin olive oil

½ cup lemon juice

Zest of ½ lemon

1 ½ tbsp. champagne vinegar

2 tsp. salt

2 tsp. salt (or to taste)

2 ½ cups cooked white quinoa

½ cup chopped parsley

2 tbsp. chopped mint

1 finely minced shallot

Preparation

In a large mixing bowl, combine the olive oil, lemon juice, lemon zest, champagne vinegar, salt and pepper. Whisk until fully combined. Then mix in remaining ingredients with a spatula or wooden spoon until fully incorporated. Serve cooled.

Champagne vinaigrette ingredients

¾ cup champagne vinegar

1 tbsp. granulated sugar

2 tsp. salt

1 cup olive oil.

Preparation

Combine champagne vinegar, salt and sugar. Slowly add oil while stirring constantly until fully emulsified.