Tomato and Watermelon Salad
Summer in a bowl: salty and sweet, with a hint of acidity. Make it with the best tomatoes you can find, a cold watermelon, less dressing than you would think and, if you can find it, Bulgarian feta. A favorite from New York Times Magazine, featured in How To Make A Perfect Summer Feast.
4 to 6 large tomatoes, ideally heirloom varieties, cut into 1¼-inch cubes
1 small seedless watermelon, cut into 1¼-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
- 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.