Watermelon-Tomato Salad with Shaved Feta and Handfuls of Mint

Name: Watermelon-Tomato Salad with Shaved Feta and Handfuls of Mint
Yield: serves 6 to 8
Ingredients: 3 large heirloom tomatoes (about 1 1/2 pounds), cored and cut into chunks, or 2 cups cherry tomatoes, halved; 4 cups cubed watermelon; 1/2 cup fresh mint, roughly chopped; 1/2 cup fresh basil, roughly chopped; 2 tablespoons extra-virgin olive oil; 2 tablespoons sherry vinegar; Juice of 1 lime; Sea salt and freshly ground black pepper; 1/2 cup (about 2 ounces) shaved fresh feta (preferably French); 1 lime, cut into wedges

December 14, 2011

I first tried this when Bill Smith, chef of the famed Crook’s Corner restaurant in Chapel Hill, North Carolina, made a similar salad for a magazine feature. I know what you’re probably thinking—strange combination, right? But let me tell you, it really works. As much as I trust Bill’s palate, even I was surprised by how well the mild-sweet melon and acid-sweet tomato went together. I have since made many variations using different kinds of melons, tomatoes, herbs, and cheese, but this one is my all-time favorite.

Recipe notes

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