12 oz red watermelon or yellow watermelon, small dice
12 oz red tomato or yellow tomato, small dice
12 oz fresh blueberries
For the Dressing
2 tsp extra virgin olive oil
1/2 Tbsp lime juice
1 Tbsp honey
1/2 Tsp kosher salt
1/4 Tsp black pepper
2 Tbsp basil, chiffonade
2 Tbsp mint, chiffonade
3-4 Tbsp Feta cheese, crumbled
Instructions
Dice the watermelon and tomatoes and set aside. After the melon has rested, discard or re-purpose the watermelon/tomato juice.
In a small mixing bowl, whisk together oil, lime, honey, salt and pepper. Prepare the basil and mint at service time, to prevent browning.
Add blueberries to watermelon and tomatoes.
Dress the melon salad with the prepared dressing. Stir in the herbs and cheese. Season with additional salt and pepper, if desired.
Notes
If possible, select watermelon and tomatoes in contrasting colors. (I couldn’t find any yellow tomatoes or melon at my store, but it still came out great!)
If you are not serving all of the salad right away, you may want to add the cheese as a garnish when serving, so it doesn’t get mushy.