Tomato and Watermelon Salad with Ginger

Wash the tomatoes, pat them dry, remove the stem ends, then cut them into approximately 3x2 cm cubes. Clean the chilled watermelon, removing the rind and seeds, then cut it into cubes of the same size as the tomatoes. Cut the fresh basil leaves into thin strips.

In a large bowl, whisk together the white wine vinegar, sunflower oil, salt, sugar, and freshly grated ginger. Whisk until the sugar is completely dissolved.

Add the diced tomatoes and watermelon to the dressing, gently toss them together, then sprinkle with the basil strips. Serve immediately to keep the fruits fresh and crisp.