6 to 8 ripe heirloom tomatoes, varying in size, at room temperature
1 small to medium yellow watermelon (about the size of a cantaloupe)
1 small to medium red watermelon (about the size of a cantaloupe)
1/8 cup extra-virgin olive oil
1 teaspoon cracked coriander seed
Malden sea salt and cracked black pepper
1 and 1/2 teaspoons finely chopped fresh
1 and 1/2 teaspoons finely chopped Italian parsley
Cut the tomatoes into chunks of varying sizes (about 1 to 1 and 1/2 inches long). Core watermelons, and chop into cubes of varying sizes (about 1 to 1 and 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.
Buttered, grilled French bread and Zakarian's Spicy African Chicken