Watermelon, Olives And Tofu Salad

Vinaigrette:
¼ cup red wine vinegar or fresh lime juice
Salt and black pepper
¼ cup extra virgin olive oil
½ cup pitted black olives
1 12-oz Hodo Firm Tofu with Mediterranean Herbs , cut into small cubes, or plain Hodo Firm Tofu

3 lbs watermelon, flesh only, cut into small cubes
1 small Vidalia onion, cut into rings
1 cup fresh mint or parsley leaves, roughly chopped

In a small bowl, whisk together the vinegar, salt, and pepper. Slowly whisk in the olive oil, a few drops at a time. Toss together watermelon cubes with tofu, onions and mint.  Pour dressing over watermelon and toss to coat.

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