Watermelon and Tomato Salad with Sesame-Miso Dressing

Ingredients

• 2 tablespoons white sesame seeds, lightly toasted, divided
• 1/4 cup rice vinegar
• 4 teaspoons white miso
• 2 teaspoons granulated sugar
• 7 tablespoons canola oil
• 8 cups cubed (about 3/4-inch pieces) seedless watermelon (about 1 [5-pound] watermelon)
• 2 heirloom tomatoes, cut into 3/4-inch pieces (about 2 cups)
• 1 cup puffed rice cereal
• 1/4 cup raw pepitas (pumpkin seed kernels
• 1 teaspoon soy sauce
• 1/2 teaspoon ichimi togarashi, plus more for garnish
• 1/2 teaspoon flaky sea salt
• Thinly sliced scallions, for garnish

Method

1. Grind 4 teaspoons sesame seeds using a mortar and pestle to form a fine powder. (Avoid over-grinding to prevent forming a paste.) Transfer to a large bowl. Add vinegar, miso, sugar, and 6 tablespoons oil; whisk until smooth. Fold in watermelon and tomatoes until evenly coated with dressing. Cover and refrigerate until flavors meld and salad is cold, about 1 hour.
2. Stir together puffed rice, pepitas, soy sauce, togarashi, and remaining 1 tablespoon oil in a large nonstick skillet. Cook over medium-low, stirring often, until puffed rice is crispy and pepitas are toasted, about 6 minutes.
3. Divide salad evenly among serving plates. Top with rice mixture, flaky sea salt, and remaining 2 teaspoons sesame seeds. Garnish with scallions and additional togarashi; serve immediately.