Summer

Minted Watermelon + Tomato Salad

by:
July  3, 2012
0 Ratings
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
Ingredients
  • 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
In This Recipe
Directions
  1. Heat the oven to 350 degrees.
  2. Mix the watermelon and tomato chunks in a bowl and sprinkle with sea salt. Gently mix to combine. Set aside for 15 minutes.
  3. 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.
  4. Combine the feta cheese and mint with the watermelon mixture. Sprinkle with the toasted almonds and serve immediately.
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1 Review

Lucy M.
Lucy M. July 20, 2012
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.)