Tomato-Watermelon Salad with Feta and Toasted Almonds
Ingredients
- 8 cups Watermelon chunchs cut into 1 and 1/4 chunks
- 3 pounds ripe tomatoes (heirloom in assorted colors cut into 1 and 1/4 chunks
- 1 teaspoon or more Kosher Salt
- 5 tablespoons Olive oil
- 1 1/2 tablespoons Balsamic Vinegar
- 3 tablespoons Dill, Basil, and Mint
- 6 cups Arugula
- 1 cup Feta cheese
- 1/2 cup Sliced almonds lightly toasted
Instructions
- Combine melon and tomatoes in large bowl. Sprinkle with 1 teaspoon fleur de sel and toss to blend; let stand 15 minutes. Add 4 tablespoons 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; sprinkle with feta cheese and toasted almonds and serve
