Wednesday was National Watermelon Day, and while we love a juicy, icy-cold slice with a generous dash of crunchy salt, here’s a fancy version from Chef James O’Donnell at STK at Disney Springs atWalt Disney World Resort.

Room temperature tomatoes and cold watermelon are a delicious contrast, with a sweet and slightly spicy dressing to marry the flavors.

STK Tomato & Watermelon Salad
Serves 4

4 heirloom tomatoes, cut into bite-size pieces
Smoked Chile-Lime Dressing, to taste (recipe follows)
Sea salt, to taste
1 cup watermelon (STK uses red and yellow), cut into bite-sized pieces
1 dozen heirloom cherry tomatoes, halved
1 teaspoon chopped fresh cilanto
1 cup watercress
1/4 cup thinly shaved red onion
Shaved radishes, for garnish
Shaved Dry Jack or cotija cheese, for garnish
Pinch micro-cilantro, for garnish

Arrange heirloom tomatoes on 4 serving plates; drizzle with dressing and season with salt.

Gently toss watermelon, cherry tomatoes and cilantro with dressing, to taste; divide into 4 servings and place on top of tomatoes.

Top each serving with equal amounts of with watercress and red onion. Garnish with radishes, cheese and micro-cilantro. Season with salt and serve immediately.

Smoked Chile-Lime Dressing
Makes 1 3/4 cups

1 canned chipotle chile plus 1/2 teaspoon adobo sauce from can
1/4 cup honey
1/2 cup fresh lime juice
1 cup extra virgin olive oil
Zest of 1 lime
Coarse salt, to taste

Puree chile and adobo sauce, honey and lime juice in blender. With blender running on low, stream in oil. Stir in lime zest and salt.