1 1/2 teaspoons finely chopped fresh dill
1 1/2 teaspoons finely chopped fresh flat-leaf parsley
1. Cut the tomatoes and watermelon flesh into 1-inch chunks.
2. In a large bowl, combine the tomatoes, watermelon, oil, coriander and salt and pepper to taste. Gently toss, taking care not to bruise the fruit.
3. Sprinkle with the dill and parsley and serve immediately.
Note: Sprinkle the tomatoes and watermelon with salt before they're mixed. Let them stand for up to ½ hour to bring out the flavors.
Per serving (based on 8): 285 calories, 6 grams protein, 63 grams carbohydrates, 51 grams sugar, 5 grams fat, no cholesterol, 13 milligrams sodium, 4 grams dietary fiber.
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