Instructions: Place a colander over a large bowl. Remove rind and any seeds from the watermelon and cut into bite-sized pieces. Put the pieces into the colander, trying to catch as much of the juice as you can. Cut each tomato into 6 wedges and add to the watermelon in the colander. Sprinkle the fruit with salt and toss well. Let stand for 45 minutes at room temperature to allow the juices to drain into the bowl.

Remove the colander from the bowl and pour the fruit juices into a saucepan. Place over medium heat and simmer until reduced to about 3 tablespoons, 5 to 10 minutes. Transfer the fruit to the bowl, add the onion and cucumber and toss well.

In a small bowl, combine the reduced juices, lime juice, ginger and sugar.

Pour over the watermelon mixture and toss gently to coat well. Garnish with mint and serve immediately.

Serves 6.

Carolyn Wente likes adding orange or yellow tomatoes for visual contrast with the bright red watermelon. Rather than chilling the light summer salad, she serves it at room temperature to enhance the flavors of the delicate fruit. She recommends pairing with a slightly chilled, dry Ros-style wine.

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