Servings:
Yield: Makes 8 servings
Ingredients
- 1 (4- to 4 1/2-pound) piece watermelon, preferably seedless
- 3 large ripe tomatoes, preferably green or orange heirlooms, seeded and cut into 1-inch cubes
- 1 medium sweet onion, such as vidalia, maui, or walla walla, thinly sliced
- 4 tablespoon chopped fresh mint
- 1 cup (4 ounces) crumbled feta
Preparation
Baking Directions:
Cut off and discard the watermelon rind.
Cut the watermelon into 1-inch cubes, removing any seeds as needed.
Transfer to serving bowl.
Cover and refrigerate until chilled, at least 1 hour and up to 12 hours.
Add the tomatoes, onion, and mint to the watermelon and toss gently.
Add the feta and toss again.
Serve immediately.
Tips:
One tip: While the melon should be chilled, the other ingredients are their most flavorful at room temperature, so combine the salad just before serving.