Variations of this salad, with both goat cheese and feta cheese and all kinds of herbs, have been on restaurant summer menus for a couple of years. This version uses basil, mint, and feta cheese.
|4||pounds seedless watermelon, cut into 1-inch cubes|
|3||heirloom tomatoes (yellow, green, and red), cut into wedges|
|6||ounces Greek feta cheese|
|2||tablespoons olive oil|
|Salt and pepper, to taste|
|1/4||cup fresh mint leaves|
|1/2||cup fresh basil leaves|
2. Sprinkle with olive oil, salt, pepper, mint, and basil.
Adapted from Mixt Salads