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Tomato-and-Watermelon Salad

Oxmoor House
Yield Makes 4 to 6 servings
Combine sweet, juicy watermelon chunks with fresh tomato, onion and a red wine vinaigrette for a salad that is the essence of summer.

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

How to Make It

  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.

Seasoned in the South: Recipes From Crook's Corner and From Home; Crook's Corner Cafe & Bar, Chapel Hill, North Carolina