Tomato and Watermelon Salad with Feta and Toasted Almonds

Name: Tomato and Watermelon Salad with Feta and Toasted Almonds
Yield: Makes 6 to 8 servings
Ingredients: 8 cups (1 1/4-inch) chunked seedless watermelon (from about 6-pound melon); 3 pounds ripe tomatoes (preferably heirloom) in assorted colors, cored, cut into 1 1/4-inch chunks (about 6 cups); 1 teaspoon fleur de sel or kosher salt, or more as needed; 5 tablespoons extra-virgin olive oil; 1 1/2 tablespoons red-wine vinegar; 3 tablespoons chopped assorted fresh herbs (such as dill, basil, and mint); 6 cups fresh arugula leaves or small watercress sprigs; 1 cup crumbled feta cheese (about 5 ounces); 1/2 cup sliced almonds, lightly toasted

November 7, 2012

Watermelon and heirloom tomatoes work together to create a juicy and flavorful arrangement that is sweet and tangy. Use different-colored watermelon with tomatoes for a stunning presentation. Heaping the salad over a crunchy base of fresh arugula keeps the various flavors in check.

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