Watermelon, Tomato and Mint Salad

Watermelon, Tomato and Mint Salad
Photo by Ben Fink


  • 1 (4- to 4 1/2-pound) piece watermelon, preferably seedless
  • 4 tablespoons fresh mint
  • 1 cup (4 ounces) crumbled feta
  • 3 large ripe tomatoes, preferably green or orange heirlooms
  • 1 medium sweet onion, such as Vidalia, Maui, or Walla Walla

Cut off and discard the watermelon rind. Cut the watermelon into 1-inch cubes, removing any seeds as needed. Transfer to 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 and tos...

View full recipe at Epicurious


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