By France Morissette, The Resless Palate
Watermelon Tomato Salad with Radishes and Feta
1-1/2 cups of grape tomatoes halved (cherry or sliced tomatoes would be beautiful, too)
1-1/2 cups cubed watermelon
3-inch segment of cucumber, seeded and sliced
3 radishes, thinly sliced
1 young dill head, split into individual flowers (or 1 teaspoon chopped dill)
2 ounces crumbled feta (goat or sheep work well here but cow’s milk would work, too)
Drizzle of olive oil
Cracked fresh pepper
Assemble the ingredients into a large bowl or plate. Drizzle with olive oil and a sprinkling of fresh pepper. Serve with your favorite crusty bread.
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