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 fresh arugula leaves or small watercress sprigs
    • 1 cup crumbled feta cheese (about 5 ounces)
    • 1/2 cup sliced almonds, lightly toasted


    1. Combine melon and tomatoes in large bowl. Sprinkle with 1 teaspoon fleur de sel and toss to blend; let stand 15 minutes. Add 4 tablespoons oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired.
    2. Toss arugula in medium bowl with remaining 1 tablespoon oil. Divide arugula among plates. Top with melon salad; sprinkle with feta cheese and toasted almonds and serve.

Services & Features

  • Prime Location with Access to Downtown
  • Reserved Parking
  • Walking Distance to Local Shops/Restaurants