5 cups seeded watermelon cubes (¾ inch)
3 cups of cubed tomatoes (¾ inch)
¼ teaspoon salt
1 small red onion, quartered and thinly sliced
¼ cup red wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon black pepper
6 lettuce leaves
Directions: Combine watermelon and tomatoes in a large bowl.
Sprinkle with salt; toss to coat.
Let stand 15 minutes.
Stir in onion, vinegar, and oil.
Cover and chill 2 hours.
Serve chilled on lettuce leaves, if desired.
Sprinkle with cracked black pepper to taste.
Yield: Makes 6, 1½ cup servings
Nutritional Analysis: 100 calories, 5 g fat, 2 g protein, 18 g carbohydrate,
0 mg cholesterol, 105 mg sodium.