Recipe: Tomato and watermelon salad

Time: 30 minutes

Servings: 6 to 8 (1 cup) servings

Note: “This is just a recipe from a friend in Manhattan,” says chef Greg Rosace of Beau Rivage Casino in Biloxi, Miss. “We did it as a spoof one time, I can’t remember what restaurant we were working at. It contrasts the sweetness of watermelon with the acidity of tomato. It’s almost the same concept as strawberries in balsamic.” Part of the pleasure of this delicately balanced salad is wondering whether the red thing you’ve speared will turn out to be tart tomato or sweet watermelon.

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

1. Place the watermelon, tomato, onion and half the basil in large mixing bowl. Drizzle with oil and vinegar.

2. Season to taste with salt and pepper, toss, sprinkle with the remaining basil, and serve.

Each serving: 111 calories; 246 mg. sodium; 0 mg. cholesterol; 7 grams fat; 1 gram saturated fat; 12 grams carbohydrates; 1 gram protein; 2 grams fiber.