Tasty Tuesday: Tomato-Watermelon Salad with Feta and Toasted Almonds

    Tasty Tuesday: Tomato-Watermelon Salad with Feta and Toasted Almonds

    Looking for a fresh summer salad to make for you and your family?

    Shelby Cashman has your back with how to make a a tomato-watermelon salad with feta and toasted almonds that tastes great and is great for you in today's Tasty Tuesday.


    8 cups 1 1/4-inch chunks seedless watermelon (about 6 pounds)

    3 pounds ripe tomatoes (preferably heirloom) in assorted colors, cored, cut into 1 1/4-inch chunks (about 6 cups)

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

    5 tablespoons 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 arugula leaves or small watercress sprigs

    1 cup crumbled feta cheese (about 5 ounces)

    1/2 cup sliced almonds, lightly toasted


    Combine melon and tomatoes in large bowl. Sprinkle with 1 teaspoon fleur de sel and toss to blend; let stand 15 minutes. Add 4 tablespoons oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired.

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

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