Watermelon and Tomato Salad with Feta and Mint

Adapted by Bill St John from cooking.nytimes.com. Serves 6-8.

Ingredients

• 1 Marczyk Fine Foods seedless watermelon, cut into 1 1/4-inch cubes

• 4-6 large heirloom tomatoes, cut into 1 1/4-inch cubes, when cut up in equal measure to the watermelon cubes

• 1 teaspoon kosher salt

• 1/4 cup Paniole Extra Virgin Olive Oil, Tuscany, Italy

• 2 tablespoons Avrum Spanish Sherry Vinegar

• Kosher salt and freshly ground black pepper to taste

• 1 cup Valbreso Feta cheese, torn into large crumbles

• 12-16 leaves of mint, cut crosswise into chiffonade (thin ribbons)

Directions

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

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

3. Serve, garnished with the mint chiffonade.