Barbara Spiegel's Cape Cod salad: tomato, watermelon, goat cheese

For 4 people 

2 cups of cherry tomatos, cut in half if larger than a grape 
1 yellow tomato, diced 
1 cup watermelon balled with a melon baller or cut into cubes, drained 
1/2 cup crumbled goat cheese 
1/3 cup olive oil 
coarse sea salt or kosher salt 

Combine tomatoes, toss with oil and salt. Let rest. Drain 

Toss melon balls with oil and salt. Let rest. Drain 

Combine tomatoes and watermelon. Divide onto plates/bowls. 
Sprinkle with goat cheese. 

For 12: 6 cups (3 boxes) grape tomatoes, 2 large yellow tomatoes, 
3 cups watermelon, 1 cup goat cheese.