Watermelon And Heirloom Tomato Salad

1. 1

   Place orange zest in 1 tablespoon of olive oil and let it infuse.

2. 2

   Next, using a 3 inch cookie/biscuit cutter, cut out 6 rounds from the watermelon slices. Place rounds in refrigerator to keep cool and crisp. You will have extra watermelon which you can cut up and store for future use.

3. 3

   Cut tomatoes into chunks and place in bowl and add zest with olive oil and salt and pepper to taste.

4. 4

   To plate, remove watermelon rounds from refrigerator and place one round on each plate. Top watermelon round with tomatoes (about 1/3 cup per person). Sprinkle feta and mint on top of tomato and watermelon. At this point you may want to drizzle some more oil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.