Food and Recipes Recipes Tomato-and-Watermelon Salad Be the first to rate & review! Combine sweet, juicy watermelon chunks with fresh tomato, onion and a red wine vinaigrette for a salad that is the essence of summer. By Bill Smith Bill Smith Bill Smith was the head chef of Crook's Corner restaurant in Chapel Hill, North Carolina, for 25 years until he retired in 2019. He has written for Southern Living, Our State magazine, Garden and Gun, Southern Cultures, and Gravy magazines; has been included in The Carolina Table, Cornbread Nation, 27 Views of Chapel Hill, and Edible North Carolina anthologies. He has two cookbooks: Seasoned in the South, Recipes from Crook's Corner and from Home (Algonquin Press 2005), and Crabs and Oysters (UNC Press 2015). Southern Living's editorial guidelines Updated on February 15, 2022 Print Rate It Share Share Tweet Pin Email Photo: Oxmoor House Yield: 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 Directions Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt, tossing to coat. Let stand 15 minutes. 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. Rate it Print