Tomato-Watermelon Salad with Feta and Toasted Almonds

Ingredients for Tomato-Watermelon Salad with Feta and Toasted Almonds

• 1925ml 1 1/4-inch chunks seedless watermelon (about 2.7kg )

• 1.4kg ripe tomatoes (preferably heirloom) in assorted colours, cored, cut into 1 1/4-inch chunks (about 1450ml )

• 1 teaspoon (or more) fleur de sel or coarse kosher salt

• 80ml extra-virgin olive oil, divided

• 1 1/2 tablespoons red wine vinegar

• 3 tablespoons chopped assorted fresh herbs (such as dill, basil, and mint)

• 6 cups fresh rocket leaves or small watercress sprigs

• 1 cup crumbled feta cheese (about 140g )

• 70g sliced almonds, lightly toasted

How to make Tomato-Watermelon Salad with Feta and Toasted Almonds

Combine melon and tomatoes in large bowl. Sprinkle with 1 teaspoon fleur de sel and toss to blend; let stand 15 minutes. Add 60ml oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired.

Toss rocket in medium bowl with remaining 1 tablespoon oil. Divide rocket among plates. Top with melon salad; sprinkle with feta cheese and toasted almonds and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.