WATERMELON TOMATO FETA SALAD WITH TOASTED ALMONDS

 

  • Cooking Time: 0
  • Servings: 6
  • Preparation Time: 15

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 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

  • Combine melon and tomatoes in large bowl. Sprinkle with salt 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.
  • 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.

Notes

Had a similar salad out one night, and it changed the way I eat watermelon!

Categories: Fruit  Lettuce/Vegetable 

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