Sunday, July 11

Watermelon and Tomato Salad with Feta

A great summer side dish but good for only one serving - everything gets a little mushy second day.

Serves 6

4 cups 1 1/4-inch chunks seedless watermelon (about 1/2 of a small seedless watermelon)
1 lb ripe tomatoes large diced
1/2 tsp kosher salt
2 tbsp EVOO
1 tbsp red wine vinegar
1 tbsp chopped fresh dill
1 tbsp chopped fresh mint
Fresh arugula leaves - washed
1/2 cup crumbled feta
1/4 cup sliced almonds, lightly toasted

Combine melon and tomatoes in large bowl. Sprinkle with salt and toss to blend; let stand 15 minutes. Add oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired. 

Divide arugula among plates. Top with melon salad; sprinkle with feta cheese and toasted almonds and serve.

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