Watermelon Garden Salad

Published 08/20 2014 08:32AM

Updated 09/11 2014 04:31PM

  • 8 cups 1-1/4 inch chunks (or rounds with a melon baller) seedless watermelon (about 6 pounds)
  • 3 pounds ripe heirloom tomatoes in assorted colors, cored, cut into 1-1/4 inch chances (about 6 cups)
  • 1 teaspoon fleur de del of course kosher salt
  • 4 tablespoons extra-virgin olive oil
  • 1-1/2 tablespoons red wine vinegar
  • 3 tablespoons chopped assorted fresh herbs of your choice (best fresh from the garden -- I use basil, mint and chives)
  • 1 cup feta cheese (about 5 ounces)
  • 1/2 cup sliced almonds, lightly toasted

  • Combine watermelon and tomatoes in a large bowl.
  • Sprinkle with 1 tsp flour de sell or coarse kosher salt and toss to blend; let stand 15 minutes.
  • Add vinegar, oil and herbs to mixture. Season to taste with pepper and more salt, if desired.
  • Lightly toast sliced almonds in a saucepan in light butter or oil.
  • Add feta cheese and toasted almonds and enjoy!'

It saves well in the fridge for a couple of days. If you are making ahead, you may need to reduce the liquid at the bottom of the bowl before serving.

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