Watermelon and heirloom tomatoes work together to create a juicy and flavorful arrangement that is sweet and tangy. Use different-colored watermelon with tomatoes for a stunning presentation. Heaping the salad over a crunchy base of fresh arugula keeps the various flavors in check.
Recipe information
Yield
Makes 6 to 8 servings
Ingredients
8 cups (1 1/4-inch) chunked seedless watermelon (from about 6-pound melon)
3 pounds ripe tomatoes (preferably heirloom) in assorted colors, cored, cut into 1 1/4-inch chunks (about 6 cups)
1 teaspoon fleur de sel or kosher salt, or more as needed
5 tablespoons extra-virgin olive oil
1 1/2 tablespoons red-wine vinegar
3 tablespoons 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 ounces)
1/2 cup sliced almonds, lightly toasted
Preparation
Step 1
Combine the melon and tomatoes in a large bowl. Sprinkle with 1 teaspoon fleur de sel and toss to blend; let stand 15 minutes. Add 4 tablespoons oil, the vinegar, and herbs to the melon mixture. Season to taste with pepper and more salt, if desired.
Step 2
Toss the arugula in a medium bowl with the remaining 1 tablespoon oil. Divide the arugula among plates. Top with the melon salad; sprinkle with feta cheese and toasted almonds, and serve.
