Watermelon, Heirloom Tomato and Feta Salad
Watermelon might seem like an unexpected match for the tomatoes and cheese in this salad, but the fruit’s sweetness complements the salty, creamy notes in the feta. For a pretty presentation, thinly slice the tomatoes, feta, and watermelon and arrange them in layers, or make the slices bite-size and skewer them for an appetizer.
Serves 6 to 8
2 large yellow tomatoes (about 1-1/4 pounds), cored and cut into 3/4-inch pieces
1 lb. seedless watermelon, trimmed of rind and cut into 3/4-inch pieces
2 Tbs. chopped fresh mint
6 Tbs. extra-virgin olive oil
1-1/2 Tbs. red-wine vinegar
1/4 tsp. crushed red pepper flakes
8 oz. feta, cut into 3/4-inch pieces
Coarse sea salt (optional)
Combine the tomatoes, watermelon, and mint in a large serving bowl. In a small bowl, whisk together the oil, vinegar, 1 tsp. salt, and the red pepper flakes. Pour over the tomato mixture and toss well. Let the mixture sit for 15 minutes at room temperature. Fold in the feta and toss well.
Serve, sprinkled lightly with the coarse sea salt, if using (use about 1/2 tsp. - it adds a bit of texture); this salad can sit for 1 to 2 hours at room temperature.
photo: Maren Caruso
From Book Big Buy Cooking
, pp. 74
August 6, 2010