Charred Tomato, Cucumber & Watermelon Salad

There's a new stall at Legacy Hall called Tight Quarters. Chef Tim Byres says it focuses on food that's better for you but doesn't sacrifice flavor.

Charred Tomato, Cucumber & Watermelon Salad

1 ea English Cucumber, 1 inch cubes (2 cups)
2 Cups Seedless Watermelon, 1 inch cubes 
1 cluster (8 ea.) Vine ripe Tomatoes, Charred 
¼ bunch Cilantro leaves
¼ bunch Italian Parsley leaves
2 juice of Limes (3 Tablespoons)
1 teaspoon Kosher Salt
¼ teaspoon Red Pepper Flake
Drizzle Honey, Wild Flower

In a medium bowl place the cucumbers, then season with the salt. Next add the watermelon cubes & herbs.  Next we work on the tomatoes.

To char the tomatoes toss them into a supper hot wok, no oil just dry.  Let the tomatoes char, blister & blacken about 3 minutes.  You want to keep some of the tomatoes raw texture but flavored with caramelized smokiness so don't cook it to mush. Spoon from wok and add to bowl from before.  Season with a pinch of chile flake, lime juice & honey.

Mix all ingredients and hold in a bowl under refrigeration until ready to serve.