Tomato-and-Watermelon Salad

By mirelsonp

This dish is adapted from Seasoned in the South: Recipes From Crook's Corner and From Home by Bill Smith.

Published in Southern Living - July 2007

Ingredients

• 5 cups (3/4-inch) seeded watermelon cubes
• 1 1/2 lb ripe tomatoes, cut into 3/4-inch cubes
• 3 tsp sugar
• 1/2 tsp salt
• 1 small red onion, quartered and thinly sliced
• 1/2 cup red wine vinegar
• 1/4 cup extra virgin olive oil
• Romaine lettuce leaves (optional)
• Cracked black pepperto taste

Preparation

Step 1

1. Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt, tossing to coat. Let stand 15 minutes.

2. Stir in onion, vinegar, and oil. Cover and chill 2 hours. Serve chilled with lettuce leaves, if desired. Sprinkle with cracked black pepper to taste.