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1
First, preheat your oven to 400.
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2
Dice the watermelon and sprinkle it with plenty of sea salt. Put it in a container and refrigerate while you chop up the rest of the stuff.
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3
Shuck (yes, that's still a word people use) the corn, cut off the kernels, and put them on a baking sheet lined with parchment paper. Toss the kernels in olive oil, season with salt and pepper, and put them in the oven for 20 minutes. Toss 'em around a bit, then cook them for 20 more minutes before taking them out.
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4
While the corn's in the oven, dice up your tomatoes, onion, jalapeno, and cilantro. Toss them around in a small bowl and let the flavors introduce themselves to each other until the corn's ready.
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5
Let the corn cool for 5 minutes, then mix it in with the stuff you just chopped. Dice the avocado last (unless you want gross, brown avocado in your salsa. Oxidation is a thing, folks) and add it in along with the watermelon. Season with salt and pepper, squeeze your lime on top, and give the whole thing a good stir.
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6
Bump up your oven to 450.
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7
For the Texas toast, cut your bread thick. Really thick. For those of you who don't live in the south, Texas toast is basically a wedge of bread the size of a phone book slathered in garlic and butter, so you want your slices to be about an inch thick.
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8
Melt the butter, and spread it on both sides of the bread with a pastry brush.
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9
Put the bread on a foil-lined baking sheet and bake for 5 minutes. Once the tops of the bread are crispy and brown, flip them over and cook for another 2-3 minutes.
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10
Once those come out, take the garlic cloves and scrape them over both sides of the bread.
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11
Top the slices with salsa, and eat.
