Watermelon Salad

Watermelon Salad

by Jared Goldberg, as adapted from J. Kenji Lopez-Alt

Jared is a Boston University student who works in pastry at Bar Boulud, New York City, and is a Teen Chopped Finalist.

Ingredients:
3 lbs watermelon (1 small one or ¼ of a large watermelon), rind removed and cut into cubes
1 large, ripe tomato, seeded and sliced into bite size pieces
Zest and juice of 1 lemon
3 tblsp olive oil
¼ cup roughly chopped mint
4 oz. crumbled feta

Preparation:
Put watermelon cubes and tomato in a large serving bowl.  Zest the lemon on top.  Then squeeze the lemon juice, add the olive oil, mint, and freshly ground pepper.  You may add a pinch of kosher salt but use sparingly because the feta is salty.  Mix to incorporate and lastly, crumble the feta on top.  Serve cold.
Serves 4-6