- 4 Cups coarsely chopped tomatoes (about 1 1/2 pounds)
- 2 Cups coarsely chopped seedless watermelon in a serving bowl.
- 2 Tbsp olive oil
- 1 tsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp chopped fresh mint.
- 1/4 Cup chopped pistachios
Combine the chopped tomatoes and seedless watermelon in a serving bowl. Toss with 2 tablespoons olive oil, 1 teaspoon balsamic vinegar, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 2 tablespoons chopped fresh mint. Top with 1/4 cup chopped pistachios.