Watermelon and heirloom tomatoes work together to create a juicy and flavorful arrangement that is sweet and tangy. Use different-colored watermelon with tomatoes for a stunning presentation. Heaping the salad over a crunchy base of fresh arugula keeps the various flavors in check.

　　

Ingredients

Makes 6 to 8 servings

　　8 cups (1 1/4-inch) chunked seedless watermelon (from about 6-pound melon)

　　3 pounds ripe tomatoes (preferably heirloom) in assorted colors, cored, cut into 1 1/4-inch chunks (about 6 cups)

　　1 teaspoon fleur de sel or kosher salt, or more as needed

　　5 tablespoons extra-virgin olive oil

　　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

　　

Step 1

Combine the melon and tomatoes in a large bowl. Sprinkle with 1 teaspoon fleur de sel and toss to blend; let stand 15 minutes. Add 4 tablespoons oil, the vinegar, and herbs to the melon mixture. Season to taste with pepper and more salt, if desired.

　　

Step 2

Toss the arugula in a medium bowl with the remaining 1 tablespoon oil. Divide the arugula among plates. Top with the melon salad; sprinkle with feta cheese and toasted almonds, and serve.

　　The Epicurious Cookbook