Watermelon Salad

Makes 6 to 8 servings

amy

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

ingredients

8 cup 1 1/4-inch chunks seedless watermelon about 6 pounds (could also use a melon baller and add melon/cantaloupe)
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

directions

1
Combine melon and tomatoes in large bowl. Sprinkle with 1 teaspoon 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.
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.

notes

The trick is to start with a ripe, juicy hunk of melon. If you're buying a whole watermelon, pick one with a yellow spot,indicatesthat it's been resting on the ground long enough to ripen. Pre-sliced watermelon should be firm and bright red, not pink.

Source: Bon Appetit