Tomato-Watermelon Salad - cooking recipe

Ingredients

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)

Preparation

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