Watermelon-Tomato Salad with Shaved Feta and Handfuls of Mint

• 3 large heirloom tomatoes (about 1 1/2 pounds), cored and cut into chunks, or 2 cups cherry tomatoes, halved
• 4 cups cubed watermelon
• 1/2 cup fresh mint, roughly chopped
• 1/2 cup fresh basil, roughly chopped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons sherry vinegar
• Juice of 1 lime
• Sea salt and freshly ground black pepper
• 1/2 cup (about 2 ounces) shaved fresh feta (preferably French)
• 1 lime, cut into wedges

1. Combine the tomatoes, watermelon, mint, basil, olive oil, vinegar, lime juice, and salt and pepper to taste in a large bowl and toss to mix.
2. Cover and refrigerate for several hours.
3. Just before serving, sprinkle the feta over the salad and serve with lime wedges and sea salt for squeezing and sprinkling on top.
4. For a tasty summer lunch or supper, pair this refreshing salad with Carolina Shrimp Chowder (page 41), Fried Oyster Po Boy (page 118), or Beer-Barbecued Brisket (page 194).

heirloom tomatoes, cubed watermelon, fresh mint, fresh basil, extravirgin olive oil, sherry vinegar, lime, salt, feta, lime

Taken from www.epicurious.com/recipes/food/views/watermelon-tomato-salad-with-shaved-feta-and-handfuls-of-mint-383752 (may not work)