Watermelon, Tomato and Mint Salad
Instructions:
- ½ seeded and cut into 1-inch cubes
- ½ small (“individual sizeâ€) watermelon, preferably seedless
- 2 large ripe tomatoes, preferably green or orange heirlooms,
- 1 small sweet onion, such as Vidalia, Maui, or Walla Walla, thinly sliced
- 2 tablespoons chopped fresh mint cup (2 ounces) crumbled feta
- Cut off and discard the watermelon rind. Cut the watermelon into 1-inch cubes, removing any seeds as needed. Transfer to a serving bowl. Cover and refrigerate until chilled, at least 1 hour and up to 12 hours.
- Add the tomatoes, onion, and mint to the watermelon and toss gently. Add the feta cheese and toss again. Serve immediately.
- Enjoy this salad as a cool first course, or as a side salad to simply grilled meats, especially lamb. One tip: while the melon should be chilled, the other ingredients are at their most flavorful at room temperature, so combine the salad just before serving.