Yup. I agree. This sounds like a strange combination of produce, but trust me-you won't be sorry you made this seasonal salad. Tomatoes and watermelon are both excellent sources of beta-carotene, vitamin C, potassium as well as cancer-fighting lycopene. Putting it over a bed of romaine boosts the volume and fiber (as well as beautiful color) of this seasonal favorite. Add some fresh, chopped basil at the end for a little twist.Ingredients:5 cups (3/4-inch) seeded watermelon cubes1 1/2 pounds ripe tomatoes, cut into 3/4-inch cubes3 teaspoons sugar1/2 teaspoon salt1 small red onion, quartered and thinly sliced1/2 cup red wine vinegar1/4 cup extra virgin olive oilRomaine lettuce leaves (optional)Cracked black pepper to tasteFresh basil leaves (1/2 cup chopped)Directions:1. 1. Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt, tossing to coat. Let stand 15 minutes.2. 2. Stir in onion, vinegar, and oil. Cover and chill 2 hours. Serve chilled with lettuce leaves, if desired. Sprinkle with cracked black pepper and chopped fresh basil to taste.Makes 8 servings. Nutrition facts per serving: 112 calories, 6.6 grams fat, 13.3 grams carbohydrate, 1.4 grams protein,1.7 grams fiber, 0 mg cholesterol, 230 mg sodium.Taken from Crook's Corner and From Home, Southern LivingJULY 2007