Watermelon and Tomato Salad
In this recipe for Watermelon and Tomato Salad, we're using the freshest Stone Soup Gardens cherry tomatoes.
Watermelon and Tomato Salad
Ingredients
- 1 pint cherry tomatoes
- 1 small seedless watermelon, cut into 1 ¼” 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
- ¼ cup mint leaves, torn
Directions
- Combine the tomatoes, watermelon and 1 teaspoon kosher salt in a large, nonreactive bowl and toss gently to combine. Let stand 5 to 10 minutes while you prepare the dressing.
- Whisk together the oil and vinegar and season with salt and pepper.
- Add the cheese and mint to the tomatoes and watermelon, then the dressing, and toss gently to combine.
