WATERMELON AND TOMATO SALAD WITH FETA AND MINT

RECIPE: Watermelon and Tomato Salad with Feta and Mint
Adapted by Bill St John from cooking.nytimes.com. Serves 6-8.

Ingredients
4-6 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
12-16 leaves of mint, cut crosswise into chiffonade (thin ribbons)

Directions
Combine the cubed tomatoes and watermelon in a large, nonreactive bowl and toss gently to combine. Add salt and let stand 5 to 10 minutes while you prepare the dressing.

Whisk together the oil and vinegar and season with salt and pepper to taste. Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.

Serve, garnished with the mint chiffonade.