- 2 cups seeded and diced (3/4-inch) watermelon (you may use a combination of red and yellow watermelon)
- 4 ripe plum tomatoes, cut into 8 pieces each
- 1 hothouse (seedless) cucumber, peeled, halved lengthwise and cut into 1/2-inch pieces
- 2 tablespoons extra-virgin olive oil
- 1/4 cup slivered fresh basil leaves
- Freshly ground black pepper, to taste
- Prepare all of the ingredients ahead of time and reserve them separately.
- Just before serving, drain the watermelon, tomatoes and cucumber in a colander and place them in a decorative serving bowl. Toss with the olive oil, basil and pepper. Serve immediately.