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Tomato and Watermelon Salad With Feta and Toasted Almonds
Ingredients
Directions
Ingredients
6 lb
seedless watermelon, cut into chunks
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3 lb
ripe tomatoes (preferably heirloom), cut into 1 1/4-inch chunks
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1 tsp
fleur de sel or kosher salt
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5 tbsp
extra-virgin olive oil
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1.5 tbsp
red wine vinegar
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3 tbsp
assorted fresh herbs (such as dill, basil, and mint), chopped
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6 c
arugula
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5 oz
feta cheese
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0.5 c
sliced almonds, lightly toasted
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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

  1. 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.
  2. 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