Yield: 4 servings
This salad is simple, refreshing, delicious – and sophisticated. It makes for a great great starter, or side dish for grilled meats. If you don’t have sea salt (it’s worth it – give it a try!), you can substitute kosher salt, or use 1/4 teaspoon table salt.
Ingredients:
- 4 cups cubed watermelon
- 2 cups yellow heirloom tomato, chopped in large pieces
- 1/2 teaspoon sea salt
- 1 1/2 tablespoon chopped mint
- 1/2 cup crumbled feta cheese
- 1/4 cup sliced almonds, toasted
Procedure:
- Preheat the oven to 350 degrees.
- Mix the watermelon and tomato chunks in a bowl and sprinkle with sea salt. Gently mix to combine. Set aside for 15 minutes.
- Toast the sliced almonds by placing them on a baking sheet in the oven for 8-10 minutes or until golden. Remove and set aside to cool.
- Combine the feta cheese and mint with the watermelon mixture. Sprinkle with the toasted almonds and serve immediately.
LOVE THIS ONE. going to make this weekend! and btw, am sooo loving your blog – its like having my own personal advisor for healthy and yummy eating!
Great recipe! Feta is hard to find here in TPE. So we do a variation of this with aged monchexgo cheese and we also add a little of balsamic vinegar as well. The almonds add such an satisfying crunch!
Thanks, Jim! Enjoy!
Yum!!! I made this the other day with my leftover big fat garden watermelon and some beautiful yellow heirloom tomatoes from the farmers market. I have PLENTY of my own cherry and little yellow tomatoes but wanted to have the meaty big yellow ones. I have to admit I was skeptical on this one…it sounded a little weird. But I took a leap of faith and YUM! I loved it! Will definitely make it again when I harvest my 2nd watermelon.
awesome, deb! totally agree – this one is a sleeper hit – and a keeper!