Tomato-Watermelon Salad

• 1/2 seedless watermelon (about 7 1/2 lb.)
• 2 medium-size yellow tomatoes (1/2 lb.)
• 1 large seedless cucumber, peeled
• 1 small red onion, halved and thinly sliced crosswise
• 2 jalapeno chiles, finely chopped (1/4 c.)
• 1/4 c. fresh lime juice
• 1/4 c. chopped fresh cilantro
• 1/4 tsp. salt
• Extra-virgin olive oil, for drizzling (optional)

1. Remove rind from watermelon and discard.
2. Cut watermelon into 1-inch cubes (about 12 cups).
3. Cut each tomato into 8 wedges.
4. Cut cucumber in half lengthwise; cut crosswise into 1/2-inch-thick slices.
5. In large serving bowl, combine watermelon, tomatoes, cucumber, red onion, jalapeno chiles, lime juice and cilantro; toss well.
6. (Can be prepared a day ahead.)
7. Refrigerate.
8. Before serving, toss with salt, if desired, pass extra-virgin olive oil to drizzle over salad.

watermelon, tomatoes, cucumber, red onion, jalapeno chiles, lime juice, fresh cilantro, salt, extravirgin olive oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=36238 (may not work)