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Let's eat

Tomato and watermelon salad

August 11, 2010

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Serves 4

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
1/4cup fresh mint leaves
1/2 cup fresh basil leaves
1. On a platter, arrange the watermelon, tomatoes, and feta.

2. Sprinkle with olive oil, salt, pepper, mint, and basil.

Adapted from Mixt Salads