Watermelon & Tomato Salad

Preheat the oven to 300 degrees.
Place the cherry tomatoes in a small ovenproof skillet and drizzle the oil, salt and pepper on top. Gently stir. Roast on the middle shelf for 30 minutes; the skins should be almost bursting. Remove from the oven and let cool. (Or use pan roasted cherry tomatoes from the freezer)
Arrange the watermelon slices on a serving platter. Top with the roasted cherry tomatoes and the oil from the bottom of the skillet. Top with the sliced raw tomato, cucumbers, scallions; drizzle on the vinegar. Season to taste with salt and pepper.

​​1 cup cherry tomatoes
¼ cup olive oil
Salt and freshly ground black pepper
½ small watermelon, cut off the rind and into 1-inch slices, about 2 cups
1 ripe tomato, red or yellow, thinly sliced
1 small cucumber, peeled and thinly sliced
1 scallion, finely chopped, white and green sections
1 ½ tablespoons balsamic vinegar