Tomato and Watermelon Salad With Feta and Toasted Almonds
Ingredients
Directions
Ingredients
6 lb
seedless watermelon, cut into chunks
3 lb
ripe tomatoes (preferably heirloom), cut into 1 1/4-inch chunks
1 tsp
fleur de sel or kosher salt
5 tbsp
extra-virgin olive oil
1.5 tbsp
red wine vinegar
3 tbsp
assorted fresh herbs (such as dill, basil, and mint), chopped
6 c
arugula
5 oz
feta cheese
0.5 c
sliced almonds, lightly toasted
Tomato and Watermelon Salad With Feta and Toasted Almonds
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.
6-8 servings
- Combine the melon and tomatoes in a large bowl. Sprinkle with 1 teaspoon fleur de sel and toss to blend; let stand 15 minutes. Add 4 tablespoons oil, the vinegar, and herbs to the melon mixture. Season to taste with pepper and more salt, if desired.
- Toss the arugula in a medium bowl with the remaining 1 tablespoon oil. Divide the arugula among plates. Top with the melon salad; sprinkle with feta cheese and toasted almonds and serve.
Recipe by Tanya Steel