3 medium tomatoes (such as heirlooms), cut into wedges
4-6 ounces of sheep or goat's milk feta cheese, diced or crumbled (or less cheese if you prefer)
handful of mint leaves, sliced
juice of 1 lime
unrefined, cold-pressed extra-virgin olive oil for drizzling
raw honey for drizzling (optional but delicious!)
sea salt to taste (flaky sea salt is great to finish the salad if you have it)
Instructions
Place the watermelon and tomatoes on a platter. Scatter the cheese and mint on top.
Drizzle with lime juice and a little olive oil. Place a fork in a jar of honey and drizzle the honey all over the melon, tomatoes and feta.
Season with salt just before serving.
Notes
Cooked beets are a nice addition or substitution for the tomatoes. Fresh or grilled peaches can be subbed for the watermelon. My favorite vegan feta is Violife.
Recipe by Pamela Salzman at https://pamelasalzman.com/watermelon-and-tomato-salad-with-feta-and-mint/