- Cut the tomatoes and watermelon into hearty slices and arrange on a platter.
- Sprinkle the orange rinds over the tomato and watermelon.
- Drizzle olive oil and the citrus vinaigrette over the entire platter, to taste.
- Top with a chiffonade of basil, smoked salt and pepper (to taste).
- Serve immediately or refrigerate up to 1 day.
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