Minted Watermelon + Tomato Salad
Author Notes: This simple yet sophisticated salad relies on summer staples - watermelon, heirloom tomatoes and mint. It makes a great starter or refreshing side dish for grilled meats. —getyouryummyback
Serves 4
- 4 cups cubed watermelon, seeds removed
- 2 cups yellow heirloom tomatoes, chopped
- 1/2 teaspoon sea salt
- 1 1/2 tablespoons chopped mint
- 1/2 cup crumbled feta cheese
- 1/4 cup sliced almonds, toasted
- Heat 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.
- This recipe was entered in the contest for Your Best Recipe with Mint
More Great Recipes:
Salads|Watermelon
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almost 5 years ago Lucy Mercer
I tested this beautiful salad and it was a hit! From my notes:
This salad recipe should be in every cooks' summer repertoire. A few cups of chopped watermelon from the fridge, some heirloom tomatoes that are ripening on the windowsill, a bit of feta and a handful of almonds united by the snappy mint. Salting the watermelon lets the sweetness shine; just be watchful as the salad sits, it will continue to throw off water. (And a testing note: I used yellow cherry tomatoes, halved, and slivered almonds instead of sliced.)
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