Tomato-Watermelon Salad with Toasted Almonds and Feta

Adapted from Bon Appetit - August, 2006

~from Savoring Time in the Kitchen

Yield: Makes 6 to 8 servings

8 cups 1 1/4-inch chunks seedless watermelon (about 6 pounds)

3 pounds ripe tomatoes (preferably heirloom) in assorted colors, cored, cut into 1 1/4-inch chunks (about 6 cups)

1 teaspoon (or more) fleur de sel or coarse kosher salt

5 tablespoons extra-virgin olive oil, divided

1 1/2 tablespoons red wine vinegar

3 tablespoons chopped assorted fresh herbs (such as dill, basil, and mint)

6 cups mixed greens

1 cup crumbled feta cheese (about 5 ounces)

1/2 cup sliced almonds, lightly toasted

Combine melon and tomatoes in large bowl. Add 4 tablespoons oil, vinegar, and herbs to melon mixture. Season to taste with pepper and fleur de sel just before serving to avoid drawing out too much moisture from the melon.

Toss greens in medium bowl with remaining 1 tablespoon oil and divide among plates. Top with melon salad; sprinkle with feta cheese and toasted almonds and serve.