Ingredients:
4c chunked seedless watermelon
1 1/2 pounds ripe heirloom tomatoes
1/2 tsp coarse sea salt
2 1/2 tbsp extra virgin olive oil, divided
1 tbsp red wine vinegar
1 1/2 tbsp chopped assorted fresh herbs such as dill, basil and mint.
3 c fresh arugula leaves
1/2 c crumbled feta cheese
1/2 c sliced almonds, lightly toasted
Directions:
- Combine melon and tomatoes in a large bowl. Sprinkle with 1/2 tsp salt and toss to blend.
- Let stand 15 minutes.
- Add 2 tbsp olive oil, 1 tbsp vingar and herbs to melon mixture. Season to taste with pepper. Toss arugula in a medium bowl with remaining oil.
- Divide aurgula among plates, add melon mixture and sprinkle with feta cheese and toasted almonds.
Serves 4
