Watermelon, Tomato, and Feta Salad

This is a great Spring and Summer salad.  The crunch from the watermelon and the tartness from the tomatoes all get mellowed out by the Feta cheese.  Pretty as a picture!  Oh, here's the picture.

Ingredients:

• 6 C. watermelon, cut into bite size cubes
• 2 pts. Sunburst tomatoes, cut in half
• 1 T. sugar
• 1 t. kosher salt
• 1 small red onion, quartered and sliced thin
• ½ t. black pepper, fresh cracked
• ¼ C. red wine or apple cider vinegar
• ½ C. olive oil
• ¼ lb. (4 oz.) feta cheese, crumbled

Directions:

1. Combine the watermelon and tomatoes in a large bowl; sprinkle with sugar and salt and toss.  Set aside for 15 minutes.
2. Drain the excess juice; add the onions, pepper, vinegar and oil and toss.
3. Cover and refrigerate for 2 hours; sprinkle the feta into the bowl before serving.

Tips and Tricks:

• If you can’t get the Sunburst tomatoes, you can use Roma tomatoes cut into cubes.  The yellow tomatoes give the salad a great color contrast, but it is not necessary.
• The seeds in a Roma tomato are sometimes bitter; I usually squeeze the tomato and remove the seeds, before cutting them for this salad.