We cut up a beefsteak tomato and seasoned it with salt. Once the juices began to flow, I added olive oil, pieces of our sun dried watermelon and basil blossoms to the bowl. I mixed everything together and tasted. The watermelon was concentrated in flavor, aroma and sweetness. It needed to be tamed with acidity. I added rice vinegar to the mixture and let the fruits marinate and meld. The acid tempered the sweetness and brought everything together in a delicious summer salad.