Ingredients

2 medium beefsteak tomatoes, cored and cut into 1/2-inch wedges

3/4 pound pound seedless watermelon, cut into 3/4-inch pieces (2 cups)

1 small fennel bulb, cored and thinly sliced

2 tablespoons fresh lemon juice

4 teaspoons extra-virgin olive oil

2 teaspoons chopped fennel fronds

Preparation

In a medium bowl, combine tomatoes, watermelon, fennel, lemon juice, and olive oil. Add fennel fronds, season with salt and pepper, and toss to combine.