Watermelon and Baby-Tomato Salad
From Self-sufficiency
- 1/2 large watermelon in rind, preferably seedless
- 1 pint baby or grape tomatoes, washed, dried and quartered
- Handful fresh basil leaves, cut into fine strips
- 2 handfuls fresh mint leaves, cut into fine strips
- 2 tablespoons olive oil, or to taste
- 1 tablespoon balsamic vinegar, or to taste
- Salt, to taste
Source Kuche Kochen - American Historical Society of Germans from Russia - ca. 1973
