Tomato and Watermelon Salad

Summer in a bowl: salty and sweet, with a hint of acidity. Make it with the best tomatoes you can find, a cold watermelon, less dressing than you would think and, if you can find it, Bulgarian feta.

Ingredients

• 4 to 6 large tomatoes, ideally heirloom varieties, cut into 1 1/4-inch cubes
• 1 small seedless watermelon, cut into 1 1/4-inch cubes
• 1 teaspoon kosher salt
• ¼ cup extra-virgin olive oil
• 2 tablespoons sherry vinegar
• Kosher salt and freshly ground black pepper to taste
• 1 cup feta cheese, torn into large crumbles

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    253 calories; 15 grams fat; 5 grams saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 2 grams dietary fiber; 21 grams sugars; 6 grams protein; 22 milligrams cholesterol; 627 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

1. Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine. Add salt and let stand 5 to 10 minutes while you prepare the dressing.
2. Whisk together the oil and vinegar and season with salt and pepper to taste.
3. Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.

15 minutes