How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Tomato-Watermelon Salad With Feta And Toasted Almonds ?

You need 9 ingredients. The key ingredients include: 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, and more.

Is Tomato-Watermelon Salad With Feta And Toasted Almonds suitable as salads?

Yes, Tomato-Watermelon Salad With Feta And Toasted Almonds falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Tomato-Watermelon Salad With Feta And Toasted Almonds ?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tomato-Watermelon Salad With Feta And Toasted Almonds Recipe

Name: Tomato-Watermelon Salad With Feta And Toasted Almonds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Tomato-Watermelon Salad With Feta And Toasted Almonds – a delicious recipe with watermelon, tomatoes, salt, extra-virgin olive oil, red wine vinegar, herbs. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

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

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Quick Info

Servings
4 servings
Calories
445 kcal
Category
Salads

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Tomato-Watermelon Salad With Feta And Toasted Almonds

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