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Otto-matic · 06-03-2018, 10:50 PM

For me during the hot days of summer, I like to make a Watermelon Tomato Salad. Pair that with some Ricotta Toast and I'm a happy camper.

https://www.epicurious.com/recipes/f...almonds-235588

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

^

I sub in a balsamic reduction instead of a vinaigrette.

06-03-2018, 10:50 PM	#51
Otto-matic Franchise Player Join Date: Dec 2003 Location: Sector 7-G Exp:	For me during the hot days of summer, I like to make a Watermelon Tomato Salad. Pair that with some Ricotta Toast and I'm a happy camper. https://www.epicurious.com/recipes/f...almonds-235588 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 ^ I sub in a balsamic reduction instead of a vinaigrette.