WATERMELON, TOMATO AND MINT SALAD

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Watermelon, Tomato and Mint Salad image

Provided by Rick Rodgers

Categories     Salad     Onion     Tomato     No-Cook     Fourth of July     Picnic     Quick & Easy     Feta     Watermelon     Spring     Summer

Yield Makes 8 servings

Number Of Ingredients 5

1 (4- to 4 1/2-pound) piece watermelon, preferably seedless
3 large ripe tomatoes, preferably green or orange heirlooms, seeded and cut into 1-inch cubes
1 medium sweet onion, such as Vidalia, Maui, or Walla Walla, thinly sliced
4 tablespoons chopped fresh mint
1 cup (4 ounces) crumbled feta

Steps:

  • Cut off and discard the watermelon rind. Cut the watermelon into 1-inch cubes, removing any seeds as needed. Transfer to serving bowl. Cover and refrigerate until chilled, at least 1 hour and up to 12 hours.
  • Add the tomatoes, onion, and mint to the watermelon and toss gently. Add the feta and toss again. Serve immediately.

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