Tomato-Watermelon Salad with Feta and Toasted Almonds

Tomato-Watermelon Salad with Feta and Toasted Almonds
Photo by Maren Caruso

Ingredients

  • 8 cups 1 1/4-inch chunks seedless watermelon
  • 6 cups fresh arugula leaves or small watercress sprigs
  • 1 cup crumbled feta cheese
  • 5 tablespoons extra-virgin olive oil
  • ½ cup sliced almonds
  • 1 teaspoon fleur de sel or coarse kosher salt
  • 3 tablespoons assorted fresh herbs (such as dill, basil, and mint)
  • + 2 more ingredients
    • 1 ½ tablespoons red wine vinegar
    • 3 pounds ripe tomatoes (preferably heirloom) in assorted colors

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. Toss arugula in medium bowl with remaining 1 tablespoon oil. ...

View full recipe at Epicurious

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