Watermelon, Tomato and Mint Salad

Name: Watermelon, Tomato and Mint Salad
Yield: Makes 8 servings
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 tablespoons chopped fresh mint; 1 cup (4 ounces) crumbled feta

By Rick Rodgers

September 17, 2008

Image may contain Plant Food Produce Salad Vegetable Pottery Jar and Vase

Watermelon, Tomato and Mint SaladBen Fink

What may seem like an incongruous mixture is actually a harmonious blend of ingredients and textures. There are few dishes that illustrate how the seemingly disparate flavors of sweet, sour, bitter, and salty can be successfully combined. 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.

Recipe information

Yield
Makes 8 servings

Ingredients

(4- to 4 1/2-pound) piece watermelon, preferably seedless

large ripe tomatoes, preferably green or orange heirlooms, seeded and cut into 1-inch cubes

medium sweet onion, such as Vidalia, Maui, or Walla Walla, thinly sliced

tablespoons chopped fresh mint

cup (4 ounces) crumbled feta

Need to make a substitution?

Preparation

Step 1
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.
Step 2
Add the tomatoes, onion, and mint to the watermelon and toss gently. Add the feta and toss again. Serve immediately.

From

Explore Bon AppétitSalad Watermelon Melon Fruit Tomato Vegetable Mint Feta Cheese Onion Side Dinner Nut-Free Gluten-Free Vegetarian Vegan 5 Ingredients or Fewer Weeknight Meals Cookbooks Epicurious

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes