Name: Tomato-Watermelon Salad with Feta and Toasted Almonds
Yield: Makes 6 to 8 servings
Ingredients: 8 cups 1 1/4-inch chunks seedless watermelon (about 6 pounds); 3 pounds ripe tomatoes (preferably heirloom) in assorted colors, cored, cut into 1 1/4-inch chunks (about 6 cups); 1 teaspoon (or more) fleur de sel or coarse kosher salt; 5 tablespoons extra-virgin olive oil, divided; 1 1/2 tablespoons red wine vinegar; 3 tablespoons chopped assorted fresh herbs (such as dill, basil, and mint); 6 cups fresh arugula leaves or small watercress sprigs; 1 cup crumbled feta cheese (about 5 ounces); 1/2 cup sliced almonds, lightly toasted

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Tomato-Watermelon Salad with Feta and Toasted AlmondsMaren Caruso

For variety, use both yellow and red watermelon in the salad.

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