What a refreshing salad for a mid-day or after school snack! Yield: Makes 6 to 8 servings Ingredients: 8 cups 1-1/4-inch chunks seedless watermelon (about 6 pounds) 3 pounds ripe tomatoes (preferably heirloom) in assorted colors, cored, cut into 1-1/4-inch chunks (about 6 cups) 1 teaspoon (or more) fleur de sel or sea salt 5 tablespoons extra-virgin olive oil, divided 1-1/2 tablespoons balsamic vinegar 3 tablespoons chopped assorted fresh herbs (such as dill, basil, and mint)