Watermelon salad with red onion and black olives

As I mentioned in the previous post, I own one issue of a Martha Stewart cooking magazine, and like several of the recipes.  When I was at the library the other day, I thought I'd look for her cookbooks, and checked out The Martha Stewart Living Cookbook.  It has enough recipes that look good that I ordered a used copy on Amazon, for $.01 plus shipping.  Here's a recipe from it that I made last night--great for a warm summer evening!  I served it with Chilled Buttermilk-Vegetable Soup and an Omelet Paysanne, made with some leftover poached salmon.  They all went together very nicely.

WATERMELON SALAD WITH RED ONION AND BLACK OLIVES

adapted from The Martha Stewart Living Cookbook

serves 4-5

1 4- to 5 lb seedless watermelon

1/4 red onion, sliced thinly, then slices halved

2 rounded tablespoons kalamata olives, pitted and halved

rounded 1/4 c. chopped cilantro leaves

2 t. olive oil

2 t. sherry or white balsamic vinegar

1/4 t. kosher salt

freshly ground pepper

Remove any seeds from watermelon.  Cut watermelon flesh into 1-1/2" chunks.  Toss watermelon with onion, olives, and cilantro.  Add olive oil, vinegar, salt, and pepper.  Toss and serve.