8 cups seedless watermelon cut into 1¼ inch chunks
3 pounds ripe tomatoes (preferably different colors), cut in 1¼ inch chunks
1 teaspoon kosher salt
5 tablespoons olive oil
1½ tablespoons balsamic vinegar
3 tablespoons chopped basil
½ sliced almonds
Combine watermelon, tomatoes, and basil in a bowl. Combine salt, oil, and vinegar. Pour over salad. Sprinkle with almonds.