Watermelon & Tomato Salad

• 8 cups 1¼ – inch chunks seedless watermelon (about 6 pounds)
• 3 lbs Ripe tomatoes, cored and cut into 1 ¼ – inch chunks (about 6 cups)
• 1 teaspoon Coarse kosher salt
• 5 tablespoons Extra virgin olive oil
• 1½ tablespoons Red wine vinegar
• 3 tablespoons Chopped assorted fresh herbs (such as dill, basil, and mint)
• 6 cups Fresh arugula leaves
• 5 oz Crumbled feta cheese
• ½ cup Sliced almonds, lightly toasted

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

Servings: 8

Nutrition Information