3 tsp. sugar
1 tsp. kosher salt
1⁄4 tsp. cayenne
1/2 small red onion
4-lb. piece of seedless watermelon
4 ripe beefsteak tomatoes (about 1 1⁄2 lbs.), stemmed and cored (or Campari)
1⁄4 cup extra-virgin olive oil
1 loosely packed cup roughly torn basil leaves
1 loosely packed cup roughly torn mint leaves
Kosher salt and freshly ground black pepper

Whisk vinegar, sugar, salt, and cayenne together in a small bowl.

Quarter and thinly slice onion and toss it in the vinegar mixture. Set 1⁄4 cup champagne vinegar or white wine vinegar aside to let rest until the onion mellows, about 30 minutes. Remove the rind from the watermelon, cut into 1″ chunks, and transfer to a large bowl. Cut tomatoes into 1″ chunks and add to the watermelon. Pour in the onion–vinegar mixture along with oil and toss gently with your hands. Add basil and mint. Season the salad with S & P. Serve at room temperature. Please don’t ruin the tomatoes by refrigerating them!

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