Marian Burros published this torte recipe in the New York Times in bringing it back by request every September until rarely varying a thing. By the last year, the headline was “Once More (Sigh), The Plum Torte.”
[recipe] Watermelon Salad: "Slice watermelon into approx 1 inch rings, then remove the rind from each slice with a small knife. Place one watermelon “round” onto each salad plate, then top with a layer of thinly sliced fresh mozzarella (about five pieces, or however many you fancy!), followed by a layer of finely chopped mint, basil (approx 1/4 cup each) and a sprinkling of nuts (I used almonds and walnuts, but you can use any kind)."