5 c. ripe, bite-sized watermelon chunks, seeded as best you can, but don’t go crazy
1 1/2 lb. very ripe tomatoes, finely chunked
3 t. sugar
1/2 t. salt
1 small red or sweet yellow onion, peeled, quartered, and thinly sliced
1/2 c. red wine vinegar
1/4 c. good, strong-flavored extra-virgin olive oil
Toss the melon and tomatoes with the sugar and salt. Let sit for 15 minutes. Then fold in the onions, vinegar, and oil. Serve very cold. This salad is amazingly refreshing.
Serves 4 – 6
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