I grew up eating salt on ice-cold watermelon, so this sweet and savory salad seemed like a natural combination. It's also good on a bed of prosciutto or capicolla (smoked) ham. Prep: 15 minutes.
Makes 6 to 8 servings
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4 cups cubed or balled watermelon or muskmelon
1 pint cherry, grape, or pear tomatoes, cut in half
4 ounces cubed feta cheese (about 1/2 cup)
1 bunch watercress, stems removed, washed and drained (about 2 cups)
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh mint
Sea salt, to taste
Freshly ground pepper, to taste
Place melon and tomatoes on a large platter or individual serving plates. Sprinkle cheese and watercress evenly on top. Drizzle with olive oil and vinegar; sprinkle with mint. Season with sea salt and pepper.