• 2 large tomatoes, rinsed and cut into 6 slices each
• 2 tablespoons white balsamic vinegar (or substitute apple cider vinegar)
• 1 tablespoon olive oil
• 1 tablespoon fresh basil, rinsed, dried, and chopped (or 1 tsp dried)
• 4 cups diced watermelon, with seeds removed (about half a small melon, rinsed)
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

1. Arrange three tomato slices on each of four salad plates.
2. Combine vinegar, oil, and basil in a bowl, and mix well.
3. Add watermelon, and gently toss to coat evenly.
4. Spoon watermelon over the tomatoes.
5. Top with salt and pepper, and serve.

Alternate: Substitute three cherry or grape tomatoes and three chunks of watermelon threaded onto a wooden skewer (eight skewers needed). Serving: two skewers

source: National Heart Lung and Blood Institute