Consider the following Watermelon Tomato Salad with Feta & Toasted Almonds recipe by Chef Charles Wiley of ZuZu for light spring or Ramadan meals.
Yield: 6-8 Servings
1 each Watermelon (4-1/2 lb seedless, will yield 3 lb trimmed) very cold As needed Kosher salt Â¼ tsp Black peppercorns 2 Tbsp Olive oil 1 Tbsp vinegar 3 Tbsp Basil & mint, chopped 1 lb Tomatoes, cored and cut in Â¾ inch chunks 4-6 oz Feta cheese Â¼ cup Almonds, toasted 1/2 cup Tender greens
Directions: 1. Peel the watermelon and cut into fourths lengthwise, then cut each fourth into 9-10 slices. Arrange on a platter and sprinkle with salt. 2. Crack the peppercorns on a cutting board with the bottom of a skillet or in a mortar and pestle. It should not be too fine; set aside. 3. Whisk together the oil, vinegar and herbs in a large mixing bowl; add the tomatoes and toss. Check seasoning and arrange on top of the melon. Top with the cheese, peppercorns, almonds and greens.
Special note from the chef: â€œThe melon can be peeled ahead of time and refrigerated, however the dish should be assembled at the last minute and served immediately as the salt will draw the liquid out of the melon fairly quickly.â€