Recipe of the Month: Watermelon & Tomato Salad








5 cups seeded, cubed watermelon
1 1/2 pounds tomatoes, cut into 3/4-inch cubes
3 teaspoons sugar
1/2 teaspoon salt
1 small red onion, quartered and thinly sliced
1/2 cup red wine vinegar
1/4 cup extra virgin olive oil
3 cups Spring lettuce mix
1 cup crumbled feta cheese
3/4 cup sliced almonds
Cracked black pepper to taste


1. Combine watermelon and tomatoes in a large bowl; sprinkle with sugar and salt, tossing to coat. Let stand 15 minutes.
2. Stir in onion, vinegar, and oil. Cover and chill 2 hours.
3. Serve chilled atop lettuce mix. Sprinkle with feta cheese and almonds, and cracked black pepper to taste.
4. Enjoy!



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