Tomato and Watermelon Salad
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
Method
- 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.
- Whisk together the oil and vinegar and season with salt and pepper to taste.
- Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.
Notes from the kitchen
- basil (handwritten note in margin)
Original page
Photographed from Lucy's collection.
From Lucy's recipe collection. Photographed from her binder of favorites curated over 30+ years.
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