I made this the other day and it was lovely and perfect. I used goat feta and we could not get enough!
Tomato and Watermelon Salad
by Sam Sifton
Time: 15 minutes
Yield: 6 to 8 servings
http://cooking.nytimes.com/recipes/1...termelon-salad
INGREDIENTS
4 to 6 large tomatoes, ideally heirloom varieties, cut into 1 1/4-inch cubes
1 small seedless watermelon, cut into 1 1/4-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
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