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Tomato-watermelon Salad with Feta and Almonds
By Leonardo Basterra
8 cups of seedless watermelon, cut into 1-inch chunks
3 pounds ripe tomatoes in assorted colors, cored and cut into 1-inch chunks
1 teaspoon coarse kosher salt
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 
1 cup crumbled feta cheese
1/2 cup sliced almonds, lightly toasted

Combine melon and tomatoes in large bowl. Sprinkle with salt and toss to blend; let stand 15 minutes. Add 4 tablespoons oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired. Toss arugula in medium bowl with remaining 1 tablespoon oil. Divide arugula among plates. Top with melon salad; sprinkle with feta cheese and toasted almonds and serve.