Heirloom Tomato and Melon Salad

(recipe from Whole Foods Market)

Zest and juice of 1 lemon
1 hot chile pepper, such as serrano, seeded and minced (I used a Hatch chile)
1/8 tsp. sea salt
3 cups diced seedless watermelon
3 cups diced cantaloupe
1 lb. green-striped, yellow, or other heirloom tomatoes, chopped

In a large bowl, whisk together lemon zest and juice, chile and salt.  Add watermelon, cantaloupe, and tomatoes, and toss.  Let sit at least 10 minutes to allow the flavors to blend; serve at room temperature or chilled.

(Kind of like a gazpacho.  I imagine if you chopped everything up finely, this would make a really nice salsa, too.  The melon-tomato combo is surprising and tasty.)