Healthy Watermelon and Tomato Salad Recipe

It still feels like summer to us, so cool off with this refreshing salad!  Stop by your local Farmers Market and stock up on some of these ingredients and fall in love with this light but oh-so-filling salad!

Makes 6 to 8 servings

Ingredients
• 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

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Preparation
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.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.

Nutrition Information
Total Calories: 390
Carbohydrates: 47g
Fat: 21gProtein: 10g
Saturated Fat: 5g
Sodium: 673 mg
Polyunsaturated Fat: 3g
Fiber: 6g
Monounsaturated Fat: 12g
Cholesterol: 21mg