Watermelon Tomato Salad | Oklahoma State University

Ingredients

• 2 large slicing tomatoes
• 2 tablespoons white balsamic vinegar
• 1 tablespoon olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups watermelon, cut in 1/2-inch cubes, seeds removed
• 4 basil leaves, thinly sliced