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
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€