Tomato & Watermelon Salad

Cheri Clotiaux Stringer (originally from Southern Living magazine, July 2007)
Yield: 4-6 servings

I know it sounds weird, but this is REALLY good! Makes a flavorful, refreshing summer salad. (July 2007)

5 cups seeded watermelon, cut into 3/4-inch cubes

1 1/2 lb ripe tomatoes, cut into 3/4-inch cubes

3 tsp sugar

1/2 tsp salt

1 small red onion, quartered, thinly sliced

1/2 cup red wine vinegar

1/4 cup extra virgin olive oil

Cracked black pepper to taste 

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.