INGREDIENTS
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5 cups (3/4-inch) seeded watermelon cubes
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1 1/2 pounds ripe tomatoes, cut into 3/4-inch cubes
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3 teaspoons sugar
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1/2 teaspoon salt
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1 small red onion, quartered and thinly sliced
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1/2 cup red wine vinegar
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1/4 cup extra virgin olive oil
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Romaine lettuce leaves (optional)
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Cracked black pepper to taste