Name: Tomato and watermelon salad Recipe
Total time: 30 min
Yield: Serves 6 to 8
Ingredients: 4 cups watermelon cut in large dice; 4 cups tomatoes (about 5 medium) cut in large dice; 1 cup thinly sliced red onion; 2 tablespoons thinly sliced (chiffonade) basil, divided; 1/4 cup extra-virgin olive oil; 2 tablespoons balsamic vinegar; 1 teaspoon kosher salt; Pepper

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By Charles Perry

and Valli Herman-cohen

June 25, 2003

This simple, refreshing summer salad contrasts the sweetness of watermelon with the acidity of tomato. Delicately balanced, part of the pleasure of it is wondering whether the red thing you’ve speared will turn out to be tart tomato or sweet watermelon.

From the story: How the watermelon got its slurp