• 4 to 6 large tomatoes, ideally heirloom varieties, cut into 1 1/4 inch cubes
  • 1 small seedless watermelon, cut into 1 1/4 inch cubes
  • 1 teaspoon kosher salt
  • 1/4 cup TONDO extra-virgin olive oil
  • 2 Tablespoons sherry vinegar
  •  Kosher salt & freshly ground black pepper to taste
  • 1 cup feta cheese, torn into large crumbles


This recipe is courtesy of The New York Times, and has been adapted to include the use of single-varietal TONDO extra-virgin olive oil. This robust and buttery oil is a perfect complement to the acidity of the tomatoes and the watermelon's sweetness. Photo credit to Grant Cornett.

  1. 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.
  2. Whisk together the oil and vinegar and season with salt and pepper to taste.
  3. Add the cheese to the tomatoes and watermelon, then the dressing, and toss gently to combine.

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