2 cups cubed, seeded watermelon
1 large yellow tomato, cut into cubes
1 large red tomato, cut into cubes
1/4 cup rice wine vinegar
1/4 cup olive oil
2 tablespoons chile and garlic sauce
2 teaspoons of honey
1 tablespoon of chopped fresh lemon basil, or to taste
Salt and black pepper to taste
Spread the watermelon, the yellow tomato, and the red tomato in to paper towels to drain some of the moisture; transfer then to a large bowl.
Whisk vinegar, olive oil, the chile and the garlic sauce.
Then add the honey, all together in a small bowl until the olive oil and vinegar have combined; pour over the watermelon mixture.