Provided by: Chef Geoffrey Zakarian
Cut the tomatoes into chunks of varying sizes (about 1 to 1 1/2 inches long). Core watermelons, and chop into cubes of varying sizes (about 1 to 1 1/2 inches).
Combine tomatoes, watermelon, oil, coriander, and salt and pepper in a large bowl, and gently toss, taking care not to bruise the fruit.
Sprinkle with fresh dill and parsley, and serve immediately.(Published 2001)