Tomato-Watermelon Salad with Feta and Toasted Almonds |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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For variety, use both yellow and red watermelon in the salad. Ingredients:
8 cups 1 1/4-inch chunks seedless watermelon (about 6 pounds) |
3 pounds ripe tomatoes (preferably heirloom) in assorted colors, cored, cut into 1 1/4-inch chunks (about 6 cups) |
1 teaspoon (or more) fleur de sel or coarse kosher salt |
5 tablespoons extra-virgin olive oil, divided |
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 |
Directions:
1. Combine melon and tomatoes in large bowl. Sprinkle with 1 teaspoon fleur de sel and toss to blend; let stand 15 minutes. Add 4 tablespoons oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired.
2. Toss arugula in medium bowl with remaining 1 tablespoon oil. Divide arugula among plates. Top with melon salad; sprinkle with feta cheese and toasted almonds and serve.
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