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Watermelon, tomato and mint salad

Servings:
Yield: Makes 8 servings
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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.