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from "Seasoned in the South" by Bill Smith and Lee Smith

Many recipes have resulted from the sudden wave of produce that begins arriving in midsummer. Tomato soups and sauces, pickles and relishes, lavish salades composeés. In mid-August, I often have tomatoes or melons on several dishes at once and fresh herbs show up everywhere. This salad is a new discovery thanks to the fact that I sometimes don't pay attention when I am ordering.

Serves 4 to 6

5 cups ripe, bite-sized watermelon chunks, seeded as best you can, but don't go crazy
1 1/2 pounds very ripe tomatoes, finely chunked
3 teaspoons sugar
1/2 teaspoon salt
1 small red onion, peeled, quartered, and thinly sliced
1/2 cup red wine vinegar
1/4 cup good, strong-flavored extra-virgin olive oil

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Toss the melon and tomatoes with the sugar and the salt. Let sit for 15 minutes. Then fold in the onions, vinegar, and oil. Serve very cold. This salad is amazingly refreshing.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Baby Seedless Watermelon - $5.99/ea
  Beefsteak Tomatoes, Large - $2.99/lb
  Red Onion, Large - $1.29/lb
  Roland Aged French Red Wine Vinegar - $3.69/ea
 16.9fl oz
You May Already Have
  Domino Granulated White Sugar - $2.49/ea
  Morton's Regular Salt - $1.19/ea
  O-Live & Co. Extra-Virgin Premium Olive Oil - $11.99/ea
 25fl oz
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