Tomato and Watermelon Salad

Name: Tomato and Watermelon Salad
Yield: 6
Ingredients: 4 to 6 large tomatoes, ideally heirloom varieties, cut into 1 1/4-inch cubes; 1 small seedless watermelon, cut into 1 1/4-inch cubes; 1 teaspoon kosher salt; 1/4 cup extra-virgin olive oil; 2 tablespoons sherry vinegar; Kosher salt and freshly ground black pepper to taste; 1 cup feta cheese, torn into large crumbles

Tomato and Watermelon Salad was pinched from <a href="http://cooking.nytimes.com/recipes/1014851-tomato-and-watermelon-salad" target="_blank">cooking.nytimes.com.</a>

"Summer in a bowl: salty and sweet, with a hint of acidity. Make it with the best tomatoes you can find, a cold watermelon, less dressing than you would think and, if you can find it, Bulgarian feta. Featured in: How To Make A Perfect Summer Feast...."

INGREDIENTS

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4 to 6 large tomatoes, ideally heirloom varieties, cut into 1 1/4-inch cubes

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1 small seedless watermelon, cut into 1 1/4-inch cubes

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1 teaspoon kosher salt

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1/4 cup extra-virgin olive oil

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2 tablespoons sherry vinegar

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Kosher salt and freshly ground black pepper to taste

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1 cup feta cheese, torn into large crumbles

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