Tomato-and-Watermelon Salad

Prep: 20 min., Stand: 15 min., Chill: 2 hr. This refreshing dish is adapted from Seasoned in the South: Recipes From Crook's Corner and From Home by Bill Smith.

Yield: Makes 4 to 6 servings

Ingredients

• 5  cups  (3/4-inch) seeded watermelon cubes
• 1 1/2  pounds  ripe tomatoes, cut into 3/4-inch cubes
• 3  teaspoons  sugar
• 1/2  teaspoon  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 pepper to taste

Preparation

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.

Bill Smith, Bill Smith, Seasoned in the South: Recipes From Crook's Corner and From Home, Southern Living, JULY 2007