Lunchbreak: Heirloom tomato and watermelon salad

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Executive Chef Chris Polley

True Food Kitchen

1 W. Erie, Chicago


Global Lyme Alliance celebrates 2nd Annual "Sublyme Soiree" fundraiser - Thursday, August 23th from 6:00pm-9:00pm at Venue West (221 N. Paulina St.), Chicago.

Inspired by the theme that healthy food can be delicious, the GLA has tapped top Chicago chefs such as Publican Anker, True Food Kitchen, Big Delicious Planet, Kitchfix, Ema, Boelter, Gemini, Tamale Spaceship, Marchesa, Sweet Green, Sunda, Dirks Fish, Pink Taco, J &L Catering, Fat Rice and Revae Schneider to serve attendees one healthy dish from their restaurant, promoting wellness with an organic, gluten and dairy free night, emphasizing how foods can still be delicious. Cocktails provided by Koval Distillery.

General admission tickets, early bird: $100.00. VIP tickets, $225.00, GA $150.



Heirloom Tomato and Watermelon Salad Recipe


Coconut Lime Yogurt:

½ Cup                   Coconut Yogurt

1 Tbs.                    Fresh Lime Juice

1 Pinch                 Salt


Watermelon and Heirloom Tomato Salad

1 ea.                      Small Seedless Watermelon (peeled and cut into 1” cubes)

1 ea.                      Small Yellow Watermelon (peeled and cut into 1” cubes)

2 lb.                       Mixed colored Heirloom tomatoes, sliced into 1” pieces

1 Cup                     Grape Tomatoes, halved

2 Pinches             Salt

6 Turns                 Black Pepper

4 Tbs.                    White Balsamic Vinegar

¾ Cup                    Extra Virgin Olive Oil


12 ea                     Basil leaves, torn in ½” pieces

12 ea                     Mint leaves, torn in ½” pieces

¼ Cup                    Roasted Pistachios, rough chop



Coconut Lime Yogurt:

  1. Whisk together the Coconut Yogurt, fresh lime juice and salt. Use Immediately or cover and refrigerate until ready to use, up to 5 days. Important to remember yogurt will need to be whisked prior to serving if allowed to sit longer than 10 min.


Watermelon and Heirloom Tomato Salad

  1. Combine all ingredient except the basil, mint and pistachios in a bowl, reserve until ready to serve. This should be done right before service as once salt is added it will begin to breakdown the watermelon and tomatoes.

For service, spread the coconut lime yogurt thinly on your serving plate. Build the watermelon and heirloom tomato salad on top of the coconut lime yogurt and garnish with torn mint, basil and chopped pistachios. You can sub toasted Mulberries in place of pistachios if you are avoiding nuts do to an allergy.


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