- 1 small watermelon, cubed
- 2 heirloom tomatoes, or regular tomatoes, sliced
- 1/ 2 cup halved cherry heirloom tomatoes
- 1/ 4 cup olive oil
- 2 small limes, juiced
- pinch sea salt
- pinch black pepper
- 1/ 4 cup micro greens, optional
- Edible flowers, optional
Place cubed watermelon into a large bowl. Set aside.
In a separate small bowl, whisk together the olive oil, lime juice, sea salt and pepper. Pour over watermelon and toss to coat.
Add the watermelon onto a large platter. Arrange sliced tomatoes among the watermelon cubes and top with micro greens and edible flowers.