1 (4- to 4 ½ lb) piece watermelon, preferably seedless 3 large ripe tomatoes, preferably green or orange heirlooms, seeded and cut into 1-inch cubes 1 medium sweet onion, such as Vidalia, sliced 4 Tbsp chopped fresh mint 1 cup (4 ounces) crumbled feta
Cut off and discard the watermelon rind. Cut the watermelon into 1-inch cubes, removing any seeds as needed.
Transfer to serving bowl. Cover and refrigerate until chilled, at least 1 hour and up to 12 hours.
Add the tomatoes, onion, and mint to the watermelon and toss gently. Add the feta and toss again. Serve immediately.
Servings: 10 Serving size: 3/4 cup Source: BWH Food Service