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Epicurious

Tomato-Watermelon Salad with Feta and Toasted Almonds

4.6

(69)

Image may contain Plant Fruit Food Watermelon Strawberry and Salad
Tomato-Watermelon Salad with Feta and Toasted AlmondsMaren Caruso

For variety, use both yellow and red watermelon in the salad.

Recipe information

  • Yield

    Makes 6 to 8 servings

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

Preparation

  1. Step 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.

    Step 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.

TagsSaladWatermelonMelonFruitTomatoVegetableFetaCheeseDairyAlmondNutSideStarterDinnerLunchGluten FreeVegetarianEasyNo-CookBon Appétit
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