Small Bites

The fun of this salad is the shape. If you have beautiful heirloom tomatoes, slice them into rounds. Then you could use a melon baller to make watermelon balls. Or slice the tomatoes into wedges.

Here’s a version with melon balls and sliced green zebras:

Here’s a version with Sun Golds, where people added the feta at the table. (We had some lactose intolerant diners that evening.)

Recipe, after the jump.

Watermelon-Tomato Salad with Herbs and?Feta

2 pints Sun Gold tomatoes
5 cups Sugar Baby or seedless watermelon
6 to 8 ounces feta cheese or a feta-like cheese from the market
Mint
Basil
Extra virgin olive oil
Salt and pepper

If you have Sun Golds, cut the tomatoes in half; if you are using heirlooms, slice into wedges or rounds. Cut the watermelon into 1-inch squares or use a melon-baller to make orbs. Cut the feta into 1/2-inch squares. Slice the mint and basil into chiffonade by rolling the leaves up into cylinders and slicing them into long shreds. Layer the salad:?Tomatoes and watermelon, then feta, then herbs. Make another layer if you need to. Drizzle with olive oil and sprinkle with salt. Grind fresh pepper over the salad just before serving.

Photo Caption: lj080809supper26