8 Cups (6lbs.) Seedless watermelon cut into 1/4 in. chunks
3 lbs. Ripe tomatoes (heirlooms are great too) cut into 1/4 in. chunks
1 tsp. Salt or to taste
5 Tbsp. Extra virgin olive oil (reserve 3 TBSP)
2 Tbsp. Balsamic Vinegar
1 TBSP. Parsley
4 generous hand full of arugula
DirectionsCombined melon and tomatoes in large mixing bowl. Sprinkle with salt, vinegar and parsley. Set aside for 15 minutes or so.
Season with additional salt and pepper if needed. Toss arugula in reserved olive oil. Divide arugula among serving plates, Top arugula with melon salad, sprinkle with feta and almonds and serve.