4 to 6 large tomatoes, ideally heirloom varieties, cut into 1 1/4-inch cubes
1 small seedless watermelon, cut into 1 1/4-inch cubes
1 teaspoon kosher salt
¼ cup extra-virgin olive oil
2 tablespoons sherry vinegar or balsamic vinegar
Kosher salt and freshly ground black pepper to taste
1cup feta cheese crumbles
Combine the cubed tomatoes and watermelon in a large colander and toss gently to combine. Add salt and let stand 5 to 10 minutes while you prepare the dressing. Whisk together the oil and vinegar and season with salt and pepper to taste. Move the tomatoes and watermelon (use a slotted spoon…don’t dump) into a large non-reactive bowl. Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.
