What's more perfect than a recipe named the August Salad?  This month local farmer's markets have an abundant supply of flavorful tomatoes & watermelons at bargain prices.  It makes it hard to believe August isn't designated National Tomato Month (it's October) or National Watermelon Month (at least the watermelon gets a day August 3^rd).  And it's a perfect recipe for August 29 - More Herbs, Less Salt Day. Why not make this salad several times this month when the ingredients are bursting with flavor. It's loaded with lots of vitamins, minerals & antioxidants. Don't let the fat content scare you away- it's mostly heart-healthy monounsaturated fat.I'm not sure why I never considered tomatoes & watermelon to be a good pairing the crisp, sweet watermelon with the acidity of the tomatoes complements each other perfectly.  So this month make this simple salad when the ingredients are at their tasty best and keep your taste buds screaming for more!1 cup seedless watermelon, cubed*1 cup tomato, diced*½ cup cucumber chunks½ cup sliced black olives¼ cup extra-virgin olive oil (EVOO)Freshly ground pepper to taste2 tablespoons lemon juice½ cup reduced-fat feta cheese, crumbled1 tablespoon chopped chives1 tablespoon chopped mintMix first four ingredients together with EVOO. Season to taste with pepper.Add lemon juice; toss.Add feta cheese; toss.Add herbs, toss gently and serve.Makes 4 (½ cup) servings*To reduce some of the water content of the watermelon & tomatoes, drain the fruit & vegetablechunks in a colander for at least an hour before mixing.Nutrition information per serving: 200 calories, 4 grams protein, 7 grams carbohydrates, 18 grams fat (4 grams saturated fat), 2 grams fiber,5 milligrams cholesterol, 380 milligrams sodiumAdapted from Christopher Lawrence's original recipe