Melon and Tomato Salad with Feta & Toasted Almonds

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Yield:     6-8 Servings

4-1/2lb        Melon (4-1/2 lb will yield 3 lb trimmed) very cold
As needed         Kosher salt
¼ tsp            Black peppercorns
2 Tbsp            Olive oil
1 Tbsp            Red wine vinegar
3 Tbsp            Basil & mint, chopped
1 lb            Tomatoes, cored and cut in ¾ inch chunks
4-6 oz            Feta cheese
¼ cup            Almonds, toasted
1/2 cup        Tender greens

1.    Peel the melon and cut into fourths lengthwise, then cut each fourth into 9-10 slices. Arrange on a platter and sprinkle with salt.

2.    Crack the peppercorns on a cutting board with the bottom of a skillet or in a mortar and pestle. It should not be too fine; set aside.

3.    Whisk together the oil, vinegar and herbs in a large mixing bowl; add the tomatoes and toss. Check seasoning and arrange on top of the melon. Top with the cheese, peppercorns, almonds and greens.

*Note: The melon can be peeled ahead of time and refrigerated, however the dish should be assembled at the last minute and served immediately as the salt will draw the liquid out of the melon fairly quickly.