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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
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4
cups cubed watermelon, seeds removed
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2
cups yellow heirloom tomatoes, chopped
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1/2
teaspoon sea salt
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1 1/2
tablespoons chopped mint
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1/2
cup crumbled feta cheese
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1/4
cup sliced almonds, toasted
In This Recipe
Directions
- 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
1 Review
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.)