1/2 seedless watermelon (about 7 1/2 lb.)
2 medium-size yellow tomatoes (1/2 lb.)
1 large seedless cucumber, peeled
1 small red onion, halved and thinly sliced crosswise
2 jalapeno chiles, finely chopped (1/4 c.)
1/4 c. fresh lime juice
1/4 c. chopped fresh cilantro
1/4 tsp. salt
Extra-virgin olive oil, for drizzling (optional)

Remove rind from watermelon and discard. Cut watermelon into 1-inch cubes (about 12 cups). Cut each tomato into 8 wedges. Cut cucumber in half lengthwise; cut crosswise into 1/2-inch-thick slices. In large serving bowl, combine watermelon, tomatoes, cucumber, red onion, jalapeno chiles, lime juice and cilantro; toss well. (Can be prepared a day ahead.) Refrigerate. Before serving, toss with salt, if desired, pass extra-virgin olive oil to drizzle over salad.