Watermelon Tomato Salad with Feta & Toasted Almonds

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Yield:  6-8 Servings

1 each Watermelon (4-1/2 lb seedless, will yield 3 lb trimmed) very cold
1 lb Tomatoes, cored and cut in ¾ inch chunks
To taste Kosher salt (about ½ tsp)
24 each Black peppercorns
2 Tbsp Olive oil
1 Tbsp Red wine vinegar
3 Tbsp Basil & mint, chopped
4-6 oz Feta cheese
¼ cup Almonds, toasted
1/2 cup Tender greens


1. Peel the watermelon and cut into ¾ inch chunks. Combine the watermelon and tomatoes in a large mixing bowl and sprinkle with the salt.

2. Meanwhile, 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.

3. Sprinkle the melon and tomato mixture with the oil, vinegar and herbs. Toss well and check seasoning; it may need more salt. Transfer to a serving bowl and top with the peppercorns, cheese, 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.