TOMATO-WATERMELON SALAD WITH FETA AND TOASTED ALMONDS  
 
  SERVINGS: 4  

PREP TIME: 25 mins

COOK TIME: 15 nubs

 

 

 
 
INGREDIENTS
 
1/2 cup Fresh GourmetŪ Toasted Sliced Almonds
8 cups 1 1/4-inch chunks seedless watermelon (about 6 pounds)
3 lbs ripe tomatoes (preferably heirloom) in assorted colors, cored, cut into 1 1/4-inch chunks (about 6 cups)
1 tsp (or more) fleur de sel or coarse kosher salt
5 tbsp extra-virgin olive oil, divided
1 1/2 tbsp red wine vinegar
3 tbsp chopped assorted fresh herbs (such as dill, basil, and mint)
6 cups fresh arugula leaves or small watercress sprigs
1 cup crumbled feta cheese (about 5 oz)



  DIRECTIONS
 
Combine melon and tomatoes in a large bowl. Sprinkle with 1 tsp fleur de sel and toss to blend

Add 4 tbsp oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired.

Toss arugula in medium bowl with remaining 1 tablespoon oil.

Divide arugula among plates. Top with melon salad