This recipe by Niko Romito contains no animal protein and is perfect for Ferragosto thanks to its rich vegan flavor: here’s how to make “Watermelon and Tomato,” a fruit medley “dressed in red.”

1. Marinated cherry tomatoes (to be prepared 2 days in advance):
- Blanch the Pachino cherry tomatoes for about 30 seconds.
- Drain and immediately cool in ice water, then peel them.
- Place the peeled cherry tomatoes in a vacuum-sealed bag along with salt, extra virgin olive oil, tarragon, garlic, and thyme.
- Steam the bag for 8 minutes.
- Cool immediately in an ice bath and let marinate in the refrigerator for 2 days.
2. Taggiasca Black Olive Pâté:
- Desalt the Taggiasca olives in water and pit them.
- Place the olives in the Pacojet bowl and blast-chill them.
- Then blend while cold until a smooth mixture forms.
- Pass the mixture through a sieve and store in the refrigerator.
3. Watermelon:
- Cut the watermelon into 4 large cubes.
- Pressurize and let rest in the refrigerator.
- Take the watermelon and shape it into precise cubes measuring 6 cm long, 4 cm wide, and 2.4 cm high.
- Remove all the seeds using kitchen tweezers.

Take the seedless piece of watermelon and lightly salt the surface.
Add 2 small dots of olive pâté on top of the watermelon.
Slice the marinated cherry tomatoes and arrange them on top of the watermelon, building up the dish vertically.
Complete the garnish by adding:
- A pinch of chili pepper
- Lemon zest
- 1 tarragon leaf in the center
- 2 marjoram leaves on the sides
Finish it all off with a drizzle of extra virgin olive oil.