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Tomato Watermelon and Feta Salad

Tomato Watermelon and Feta Salad

Ingredients:

  • 1 tablespoon olive oil, plus more
  • 1 (4-pound) seedless watermelon, rind removed, cut into 1/2"-thick slices
  • 1 teaspoon kosher salt, divided
  • 4  large tomatoes, thinly sliced
  • 1/2 teaspoon freshly ground black pepper, plus more
  • 6 ounces feta, thinly sliced (about 1 1/4 cups)
Directions:
Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Using a 2" diameter ring cutter or thin drinking glass, cut watermelon into circles; you should have 20–22 pieces (reserve scraps for another use). Season watermelon on both sides with 1/2 tsp. salt. Grill watermelon until well charred, about 2 minutes per side. Transfer to a plate and set aside until cool to the touch, about 10 minutes. Meanwhile, toss tomatoes, 1 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl. Layer watermelon, tomato mixture, and cheese in alternating layers on a platter, draining any extra liquid from tomatoes before using. Drizzle with oil, season with pepper, and serve.