Watermelon and Tomato Salad

In a lesson last week we watched a cooking video on the New York Times website. The recipe was a watermelon salad. I thought it might be nice, but everyone said it was strange. 

I thought the only way to find out was to make it myself, but I changed the recipe and made it much simpler:

1 pack of cherry tomatoes, washed and dried

watermelon (same amount as the tomatoes)

1/3 onion chopped small

1 tablespoon balsamic vinegar

1 tablespoon extra virgin olive oil

a little mint and parsley

Put the onion in a bowl and cover with the vinegar and oil. Cut the tomatoes in half, mix with the onions. Take the seeds out of the watermelon and cut the same size as the half tomatoes. Add and toss lightly. Chop the herbs, add and toss lightly. Put the salad in the refrigerator for 30 minutes, then serve. 

It was really good! Please try it.