The Drunken Oyster: Asian Watermelon Salad 2

Cube the watermelon and add it to a bowl with halved heirloom tomatoes.

Take a radish, stick a fork in one end, cut the other end off, and slice it thinly to create paper-thin radish slices.

Roll Thai basil leaves and slice them to create a chiffonade, then add to the watermelon mixture.

Add sliced radishes to the watermelon and tomato mixture, using as many as desired.

Chop green onions and add them to the salad for flavor.

Slice a Serrano chili thinly and add it to the salad, adjusting the amount based on desired spice level.

Plate the salad and prepare to serve.

Allergens