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
1 1/2
tablespoons balsamic vinegar
3
tablespoons chopped assorted fresh herbs (such as dill, basil, and mint)
6 cups fresh
arugula leaves or small watercress sprigs
1 T olive
oil
1 cup
crumbled feta cheese (about 5 ounces)
1/2 cup
sliced almonds, lightly toasted
Combine
melon and tomatoes in large bowl. Sprinkle with 1 teaspoon fleur de sel and
toss to blend; let stand 15 minutes. Add vinegar and herbs to melon mixture.
Season to taste with pepper and more salt, if desired.
Toss arugula
in medium bowl with oil. Divide arugula among plates. Top with melon salad;
sprinkle with feta cheese and toasted almonds. Note: Don’t leave out the
mint—it makes the dish!
