Watermelon Salad!

Watermelon Salad

Crisp, cool, refreshing and a delight to the palette, perfect for a hot party in the garden: What may seem like an incongruous mixture is actually a harmonious blend of ingredients and textures. There are few dishes that illustrate how the seemingly disparate flavors of sweet, sour, bitter, and salty can be successfully combined.

Ingredients are:

1 (4- to 4 1/2-pound) piece watermelon, preferably seedless
3 large ripe tomatoes, preferably green or orange heirlooms, seeded and cut into 1-inch cubes
1 medium sweet onion, such as Vidalia, Maui, or Walla Walla, thinly sliced
4 tablespoons chopped fresh mint
1 cup (4 ounces) crumbled feta
Cut off and discard the watermelon rind. Cut the watermelon into 1-inch cubes, removing any seeds as needed. Transfer to serving bowl. Cover and refrigerate until chilled, at least 1 hour and up to 12 hours. Add the tomatoes, onion, and mint to the watermelon and toss gently. Add the feta and toss again. Serve immediately.
One tip: While the melon should be chilled, the other ingredients are their most flavorful at room temperature, so combine the salad just before serving.