-4 to 6 lg. tomatoes, ideally heirloom varieties, cut into
1 1/4-inch cubes (use some of your cherry tomatoes too!)
-1 small seedless watermelon, cut into 1 1/4-inch cubes
-1 t. kosher salt
-¼ c. extra-virgin olive oil
-2 T. sherry vinegar
-Kosher salt and freshly ground black pepper to taste
-1 c. feta cheese, torn into large crumbles
Combine the cubed tomatoes and watermelon in a large, nonreactive bowl 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.
Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.
By Sam Sifton and found on cooking.nytimes.com, 2015