Watermelon, Feta, Cherry Tomato & Mint Salad

Watermelon and feta are not a trick; they are a reason to keep good feta in the fridge all summer. Sweet fruit, salty cheese, bright tomatoes, and mint are enough. Do not overthink it.

Ingredients

• 4 cups mini watermelon, cut into bite-size pieces
• 1 pint cherry tomatoes, halved
• 4 oz feta, crumbled
• 1 packed handful fresh mint leaves, torn
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar or fresh lime juice
• Flaky salt and black pepper

Instructions

1. Combine the watermelon and cherry tomatoes in a wide serving bowl.
2. Whisk olive oil with vinegar or lime juice. Season lightly — the feta will bring most of the salt.
3. Drizzle over the fruit, then add feta and mint. Toss gently once or twice so the watermelon stays intact.
4. Finish with flaky salt and a few grinds of black pepper. Serve cold, ideally right away.

From the farm

This is the fastest possible use for two things that are at their best in August: a properly cold mini watermelon and cherry tomatoes that have never seen a warehouse.