Tomato and Watermelon Salad – m. c. de marco

Ingredients

• 3-4 small to medium colorful heirloom tomatoes, cored and cut into ¾-inch chunks
• 1 small English or regular cucumber, peeled, and cut into ¾-inch cubes
• 1 cup ¾-inch-cubed yellow or red seedless watermelon
• 1 Hass avocado, cut into ¾-inch cubes
• 1 T. chopped mixed fresh herbs: basil, tarragon, chives, and/or cilantro
• ¼ tsp ground coriander (seed)
• 3 T. extra virgin olive oil
• 3 T. aged balsamic vinegar
• Kosher salt and freshly ground black pepper to taste