Servings: 10
Source: Food and Wine, July, 1998
Ingredients
2 cups seeded and cubed (½ inch) watermelon
¼ cup balsamic vinegar
Salt and freshly ground pepper
½ cup extra-virgin olive oil
6 ounces arugula leaves, large stems removed (4 cups)
5 yellow tomatoes (about 2 pounds), sliced crosswise ¼ inch thick
Directions