Watermelon-Tomato Salad with Shaved Feta and Handfuls of Mint

Name: Watermelon-Tomato Salad with Shaved Feta and Handfuls of Mint
Yield: serves 6 to 8
Ingredients: 3 large heirloom tomatoes (about 1 1/2 pounds), cored and cut into chunks, or 2 cups cherry tomatoes, halved; 4 cups cubed watermelon; 1/2 cup fresh mint, roughly chopped; 1/2 cup fresh basil, roughly chopped; 2 tablespoons extra-virgin olive oil; 2 tablespoons sherry vinegar; Juice of 1 lime; Sea salt and freshly ground black pepper; 1/2 cup (about 2 ounces) shaved fresh feta (preferably French); 1 lime, cut into wedges

December 14, 2011

I first tried this when Bill Smith, chef of the famed Crook’s Corner restaurant in Chapel Hill, North Carolina, made a similar salad for a magazine feature. I know what you’re probably thinking—strange combination, right? But let me tell you, it really works. As much as I trust Bill’s palate, even I was surprised by how well the mild-sweet melon and acid-sweet tomato went together. I have since made many variations using different kinds of melons, tomatoes, herbs, and cheese, but this one is my all-time favorite.

Recipe information

Yield
serves 6 to 8

Ingredients

3 large heirloom tomatoes (about 1 1/2 pounds), cored and cut into chunks, or 2 cups cherry tomatoes, halved

4 cups cubed watermelon

1/2 cup fresh mint, roughly chopped

1/2 cup fresh basil, roughly chopped

2 tablespoons extra-virgin olive oil

2 tablespoons sherry vinegar

Juice of 1 lime

Sea salt and freshly ground black pepper

1/2 cup (about 2 ounces) shaved fresh feta (preferably French)

1 lime, cut into wedges

Preparation

Step 1
Combine the tomatoes, watermelon, mint, basil, olive oil, vinegar, lime juice, and salt and pepper to taste in a large bowl and toss to mix. Cover and refrigerate for several hours. Just before serving, sprinkle the feta over the salad and serve with lime wedges and sea salt for squeezing and sprinkling on top.
On the Side
Step 2
For a tasty summer lunch or supper, pair this refreshing salad with Carolina Shrimp Chowder (page 41), Fried Oyster Po’ Boy (page 118), or Beer-Barbecued Brisket (page 194).

Reprinted with permission from Sara Foster's Southern Kitchen: Soulful, Traditional, Seasonal by Sara Foster. Copyright © 2011 by Sara Foster. Published by Random House. All Rights Reserved. Sara Foster is the owner of Foster's Market, the acclaimed gourmet take-out store/cafés in Durham and Chapel Hill, North Carolina, and the author of several cookbooks including The Foster's Market Cookbook, winner of the Best Cookbook Award from the Southeast Booksellers Association. She has appeared numerous times on Martha Stewart Living Television and NBC's Today show. She has also been featured in magazines such as More, House Beautiful, and Southern Living, and is featured regularly in Bon Appétit.

TagsSalad American Watermelon Melon Fruit Feta Cheese Dairy Mint Herbs & Spices Side Starter Dinner Lunch Vegetarian Gluten Free Nut Free Easy Quick No-Cook Summer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

On the Side

Step 2

Recipe notes