Gingered Watermelon and Yellow Tomato Salad

• a 4-pound piece watermelon (preferably seedless)
• 2 pounds vine-ripened tomatoes (about 6 medium; preferably yellow)
• 1 teaspoon coarse salt (preferably sea salt)
• 1/2 small red onion
• 2 tablespoons fresh lime juice, or to taste
• 1 teaspoon finely grated fresh gingerroot
• 1/2 teaspoon sugar

1. Remove rind and any seeds from watermelon.
2. Cut fruit into 1 1/2-inch pieces and put in a large bowl.
3. Cut tomatoes into 1 1/2-inch pieces.
4. Add tomatoes and salt to watermelon, tossing to combine.
5. Let mixture stand at cool room temperature 3 hours.
6. In a colander set over a small saucepan drain mixture and transfer to a bowl.
7. Simmer liquid until reduced to about 2 tablespoons and cool completely.
8. Halve onion and thinly slice enough to measure 1/4 cup.
9. Add onion to watermelon mixture.
10. (For best results do not chill salad, as it will lose flavor.)
11. In a small bowl stir together reduced watermelon-tomato juice, lime juice, gingerroot, and sugar.
12. Just before serving, toss salad with juice mixture.

watermelon, tomatoes, coarse salt, red onion, lime juice, gingerroot, sugar

Taken from www.epicurious.com/recipes/food/views/gingered-watermelon-and-yellow-tomato-salad-15126 (may not work)