Tomato and Watermelon Salad with Feta

Made with some of summer’s juiciest fruits and vegetables, this vibrant salad is as refreshing as it is nutritious. For the prettiest presentation, use tomatoes of various colors and shapes.

• 
  
  2 oz. lightly packed baby arugula (about 2 cups)
  
  


• 
  
  2 cups cherry tomatoes, halved
  
  


• 
  
  1-1/2 cups large-diced seedless watermelon
  
  


• 
  
  1 medium or 3 mini unwaxed cucumbers, halved or quartered lengthwise, seeded if necessary, and cut into 3/4-inch pieces (about 2 cups)
  
  


• 
  
  3 oz. feta, cut into 1/2-inch cubes (about 3/4 cup)
  
  


• 
  
  1/4 cup fresh basil leaves, torn
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Put the arugula, tomatoes, watermelon, cucumber, feta, and basil in a large bowl.

In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Drizzle the dressing over the salad and toss gently to coat.

Honeydew-Cucumber Shake with Cucumber Granita

So pale is this shake’s green shade that you could almost call it silver. A cap of luminous, icy, cucumber-flavored granita, even paler green if that’s possible, completes a look that is about as debonair as a milkshake can be. The high water content of honeydew gives this shake a slightly thinner and even more slurpable consistency than most shakes.
Visit our Drinks & Entertaining page for more fun summer drinks and shakes.

• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  Pinch of salt
  
  


• 
  
  1 Tbs. freshly squeezed lime juice
  
  


• 
  
  3/4 medium cucumber (about 8 ounces), peeled, seeded, and roughly chopped (about 1 cup)
  
  


• 
  
  1/2 small, ripe honeydew melon (about 1 lb.), peeled, seeded, and cut into 1 1/2-inch chunks (about 3 cups)
  
  


• 
  
  6 medium scoops vanilla bean or original vanilla ice cream (about 1-1/2 pints), softened until just melty at the edges
  
  

For the granita:

Bring the sugar and 2 Tbs. water to a gentle boil in a small saucepan over medium-high heat, swirling the pan to dissolve the sugar; reduce the heat to medium and simmer for 2 minutes. Off the heat, cool the syrup to room temperature. Place the syrup, salt, 2 tsp. of the lime juice, and the cucumber in a blender and puree until smooth. Pour the cucumber mixture into a shallow container. Cover and freeze until softly frozen (not solid), 2-1/2  to 3 hours. Remove from the freezer and gently run a dinner fork through the frozen mass to break it down into loose, icy crystals. Cover the container and return it to the freezer. Freeze until firm, checking and raking the granita with the fork every hour or two to keep the crystals loose and fine, at least 7 hours.

For the shake:

Place 1/2 cup of granita, the honeydew, and the remaining 1 tsp. of lime juice in a blender and blend to break down the honeydew completely, about 1 minute. Add the ice cream and pulse several times to begin breaking it up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, top each with 1/2 cup granita, and serve at once.

Watermelon Mojito

If a standard-issue mojito weren't refreshing enough, one with muddled watermelon in the minty mix shoots it right off the charts. Hot summer weekend, sun beginning to set, backyard, friends. You get the picture.

• 
  
  8 large sprigs of fresh mint
  
  


• 
  
  4 cups cubed seedless watermelon (3/4-inch cubes are perfect here)
  
  


• 
  
  1/2 cup Simple Syrup
  
  


• 
  
  Ice cubes (you'll need about  2 quarts)
  
  


• 
  
  2 cups white rum (I like D'Aristi rum from Yucatan)
  
  


• 
  
  1/2 cup fresh lime juice
  
  


• 
  
   Sparkling water or club soda
  
  

Tip:

You need about 3 pounds of watermelon to yield the 4 cups of fruit you need for these drinks.

Set out eight tall 12-ounce glasses. Put the leaves stripped off a single sprig of mint into each glass--you'll need about 10 leaves for each drink--and top with 1/2  cup watermelon cubes. Divide the Simple Syrup among the glasses (1 Tbs. - 1/2 fl. oz. per glass). Use a muddler (or the handle of a wooden spoon or a long-handle ice tea spoon, though neither is anywhere near as effective) to crush the mint and watermelon, releasing their flavor into the syrup--the more muddling, the fuller the flavors. Fill each glass with ice. Measure in the rum (1/4 cup - 2 fl. oz. per glass) and the lime juice (1 Tbs. - 1/2 fl. oz. per glass). Use a long-handle ice tea spoon to mix everything together. Top off each glass with a little sparkling water or soda and you're ready to serve.

Watermelon Mule

This summery riff on a Moscow Mule adds fresh watermelon purée to the classic combination of vodka, ginger beer, and lime. Ginger beer is similar to ginger ale, but has a more pungent, crisp flavor. 

• 
  
  3/4 cup seeded watermelon chunks
  
  


• 
  
  2  fl. oz. (1/4 cup) vodka
  
  


• 
  
  1  fl. oz. (2 Tbs.) fresh lime juice
  
  


• 
  
  1-1/2  fl. oz. (3 Tbs.) ginger beer
  
  


• 
  
  1  lime slice for garnish
  
  

Purée the watermelon in a food processor until smooth; strain. You should have 3 fl. oz (6 Tbs.) juice.

Pour the watermelon juice, vodka, and lime juice into a chilled cocktail shaker and fill with ice. Shake for about 10 seconds then pour into a Collins glass filled with ice. Top off with the ginger beer and garnish with the lime slice.

Tomato and Watermelon Salad with Feta

Made with some of summer’s juiciest fruits and vegetables, this vibrant salad is as refreshing as it is nutritious. For the prettiest presentation, use tomatoes of various colors and shapes.

• 
  
  2 oz. lightly packed baby arugula (about 2 cups)
  
  


• 
  
  2 cups cherry tomatoes, halved
  
  


• 
  
  1-1/2 cups large-diced seedless watermelon
  
  


• 
  
  1 medium or 3 mini unwaxed cucumbers, halved or quartered lengthwise, seeded if necessary, and cut into 3/4-inch pieces (about 2 cups)
  
  


• 
  
  3 oz. feta, cut into 1/2-inch cubes (about 3/4 cup)
  
  


• 
  
  1/4 cup fresh basil leaves, torn
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Put the arugula, tomatoes, watermelon, cucumber, feta, and basil in a large bowl.

In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Drizzle the dressing over the salad and toss gently to coat.

Grilled Watermelon Gazpacho with Lime Crema

Watermelon, grilled to enhance its sweetness, balances the smoky-spicy kick of chipotle powder in this refreshing summer soup.

• 
  
  2  Tbs. extra-virgin olive oil
  
  


• 
  
  1/2  tsp. chipotle chile powder
  
  


• 
  
  3  lb. watermelon (about 1/8 of 1 large melon), sliced 3/4-inch thick
  
  


• 
  
  Kosher salt
  
  


• 
  
  1  medium tomato, coarsely chopped
  
  


• 
  
  3/4 cup chopped English cucumber, peeled
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  1  Tbs. chopped shallot
  
  


• 
  
  1/2 medium serrano chile, seeded and chopped
  
  


• 
  
  3-1/2 Tbs. fresh lime juice
  
  


• 
  
  1/2 Tbs. red wine vinegar
  
  


• 
  
  1/4 cup crème fraîche
  
  

Prepare a high charcoal or gas grill fire.  In a small bowl, combine 1 Tbs. of the oil with the chipotle powder. Brush the watermelon slices with the chipotle oil and sprinkle with 1/2 tsp. salt. Grill the watermelon until nicely charred on both sides, about 1 minute per side. Transfer to a cutting board. When cool enough to handle, remove the rind, seed if necessary, and coarsely chop the flesh.

In a blender, combine the watermelon flesh, tomato, cucumber, cilantro, shallot, serrano chile, and the remaining 1 Tbs. olive oil. Blend until almost smooth. Transfer to a medium bowl and stir in 1-1/2 Tbs. of the lime juice, the red wine vinegar, and season to taste with salt. Refrigerate until thoroughly chilled, about 4 hours.

When ready to serve, combine the crème fraîche with the remaining 2 Tbs. lime juice in a small bowl. Taste the soup and correct the seasoning, if necessary. Ladle the soup into cups and garnish with a drizzle of the lime-crème fraîche mixture.

Watermelon, Heirloom Tomato and Feta Salad

Watermelon might seem like an unexpected match for the tomatoes and cheese in this salad, but the fruit’s sweetness complements the salty, creamy notes in the feta. For a pretty presentation, thinly slice the tomatoes, feta, and watermelon and arrange them in layers, or make the slices bite-size and skewer them for an appetizer.

• 
  
  2 large yellow tomatoes (about 1-1/4 pounds), cored and cut into 3/4-inch pieces 
  
  


• 
  
  1 lb. seedless watermelon, trimmed of rind and cut into 3/4-inch pieces
  
  


• 
  
  2 Tbs. chopped fresh mint
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 Tbs. red-wine vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 tsp. crushed red pepper flakes
  
  


• 
  
  8 oz. feta, cut into 3/4-inch pieces
  
  


• 
  
  Coarse sea salt (optional)
  
  

Combine the tomatoes, watermelon, and mint in a large serving bowl. In a small bowl, whisk together the oil, vinegar, 1 tsp. salt, and the red pepper flakes. Pour over the tomato mixture and toss well. Let the mixture sit for 15 minutes at room temperature. Fold in the feta and toss well.

Serve, sprinkled lightly with the coarse sea salt, if using (use about 1/2 tsp. - it adds a bit of texture); this salad can sit for 1 to 2 hours at room temperature.

Tomato and Watermelon Salad with Feta

Made with some of summer’s juiciest fruits and vegetables, this vibrant salad is as refreshing as it is nutritious. For the prettiest presentation, use tomatoes of various colors and shapes.

• 
  
  2 oz. lightly packed baby arugula (about 2 cups)
  
  


• 
  
  2 cups cherry tomatoes, halved
  
  


• 
  
  1-1/2 cups large-diced seedless watermelon
  
  


• 
  
  1 medium or 3 mini unwaxed cucumbers, halved or quartered lengthwise, seeded if necessary, and cut into 3/4-inch pieces (about 2 cups)
  
  


• 
  
  3 oz. feta, cut into 1/2-inch cubes (about 3/4 cup)
  
  


• 
  
  1/4 cup fresh basil leaves, torn
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Put the arugula, tomatoes, watermelon, cucumber, feta, and basil in a large bowl.

In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Drizzle the dressing over the salad and toss gently to coat.

Honeydew-Cucumber Shake with Cucumber Granita

So pale is this shake’s green shade that you could almost call it silver. A cap of luminous, icy, cucumber-flavored granita, even paler green if that’s possible, completes a look that is about as debonair as a milkshake can be. The high water content of honeydew gives this shake a slightly thinner and even more slurpable consistency than most shakes.
Visit our Drinks & Entertaining page for more fun summer drinks and shakes.

• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  Pinch of salt
  
  


• 
  
  1 Tbs. freshly squeezed lime juice
  
  


• 
  
  3/4 medium cucumber (about 8 ounces), peeled, seeded, and roughly chopped (about 1 cup)
  
  


• 
  
  1/2 small, ripe honeydew melon (about 1 lb.), peeled, seeded, and cut into 1 1/2-inch chunks (about 3 cups)
  
  


• 
  
  6 medium scoops vanilla bean or original vanilla ice cream (about 1-1/2 pints), softened until just melty at the edges
  
  

For the granita:

Bring the sugar and 2 Tbs. water to a gentle boil in a small saucepan over medium-high heat, swirling the pan to dissolve the sugar; reduce the heat to medium and simmer for 2 minutes. Off the heat, cool the syrup to room temperature. Place the syrup, salt, 2 tsp. of the lime juice, and the cucumber in a blender and puree until smooth. Pour the cucumber mixture into a shallow container. Cover and freeze until softly frozen (not solid), 2-1/2  to 3 hours. Remove from the freezer and gently run a dinner fork through the frozen mass to break it down into loose, icy crystals. Cover the container and return it to the freezer. Freeze until firm, checking and raking the granita with the fork every hour or two to keep the crystals loose and fine, at least 7 hours.

For the shake:

Place 1/2 cup of granita, the honeydew, and the remaining 1 tsp. of lime juice in a blender and blend to break down the honeydew completely, about 1 minute. Add the ice cream and pulse several times to begin breaking it up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, top each with 1/2 cup granita, and serve at once.

Prosciutto-Wrapped Melon with Mint & White Balsamic Vinegar

This riff on a classic Italian hors d’oeuvre is a great way to start a summer gathering.

• 
  
  1 ripe cantaloupe
  
  


• 
  
  2 Tbs. very thinly sliced fresh mint leaves
  
  


• 
  
  1/2 tsp. freshly ground black pepper
  
  


• 
  
  2 to 3 tsp. white balsamic vinegar
  
  


• 
  
  6 oz. very thinly sliced prosciutto, preferably imported
  
  

With a sharp knife, trim the peel from the melon. Cut it in half lengthwise and scoop out the seeds. Slice one of the halves lengthwise into slender wedges, and then cut the wedges in half crosswise. (Wrap and save the other melon half for another use.)

Put the melon wedges in a medium bowl and toss them with the mint, pepper, and vinegar to taste—the sweeter the melon, the more vinegar you can use. Tear the prosciutto lengthwise into 1- to 2-inch-wide strips and wrap a strip or two around each piece of melon. Arrange the wrapped melon on a serving platter. If making ahead, cover with plastic and refrigerate until ready to serve.

Grilled Watermelon Gazpacho with Lime Crema

Watermelon, grilled to enhance its sweetness, balances the smoky-spicy kick of chipotle powder in this refreshing summer soup.

• 
  
  2  Tbs. extra-virgin olive oil
  
  


• 
  
  1/2  tsp. chipotle chile powder
  
  


• 
  
  3  lb. watermelon (about 1/8 of 1 large melon), sliced 3/4-inch thick
  
  


• 
  
  Kosher salt
  
  


• 
  
  1  medium tomato, coarsely chopped
  
  


• 
  
  3/4 cup chopped English cucumber, peeled
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  1  Tbs. chopped shallot
  
  


• 
  
  1/2 medium serrano chile, seeded and chopped
  
  


• 
  
  3-1/2 Tbs. fresh lime juice
  
  


• 
  
  1/2 Tbs. red wine vinegar
  
  


• 
  
  1/4 cup crème fraîche
  
  

Prepare a high charcoal or gas grill fire.  In a small bowl, combine 1 Tbs. of the oil with the chipotle powder. Brush the watermelon slices with the chipotle oil and sprinkle with 1/2 tsp. salt. Grill the watermelon until nicely charred on both sides, about 1 minute per side. Transfer to a cutting board. When cool enough to handle, remove the rind, seed if necessary, and coarsely chop the flesh.

In a blender, combine the watermelon flesh, tomato, cucumber, cilantro, shallot, serrano chile, and the remaining 1 Tbs. olive oil. Blend until almost smooth. Transfer to a medium bowl and stir in 1-1/2 Tbs. of the lime juice, the red wine vinegar, and season to taste with salt. Refrigerate until thoroughly chilled, about 4 hours.

When ready to serve, combine the crème fraîche with the remaining 2 Tbs. lime juice in a small bowl. Taste the soup and correct the seasoning, if necessary. Ladle the soup into cups and garnish with a drizzle of the lime-crème fraîche mixture.

Melon Balls with Ham

• 
  
  12 thin slices Serrano ham
  
  


• 
  
  1 melon, such as cantaloupe, halved and seeded
  
  

Depending on the width of the slices of ham, cut them into 2 – 3 slices lengthwise. Using a melon baller, cut 24 balls from the melon flesh. Wrap each ball in a piece of ham, and secure the ends with a toothpick (cocktail stick), which will make the melon balls easier to pick up and eat.

Shochu Watermelon Lemonade

Shochu is a Japanese or Korean spirit typically distilled from barley, sweet potatoes, or rice. It has a light, slightly sweet, nutty flavor. You can substitute vodka, if you like.
Searching for more refreshing beverages? Find what you're looking for in our Drinks and Entertaining Guide.

• 
  
  4 cups peeled, seeded, and cubed watermelon (from about 4-1/2 lb. unpeeled watermelon), plus thin wedges for garnish
  
  


• 
  
  3/4 cup fresh lemon juice (from 4 or 5 lemons), plus thin lemon slices for garnish
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  1 cup shochu, chilled; more to taste
  
  

Purée the watermelon in a blender or food processor until smooth. Strain the purée through a fine sieve—you’ll need 2 cups of watermelon juice. In a large bowl or pitcher, mix the watermelon juice, lemon juice, sugar, shochu, and 4 cups water until the sugar is dissolved. Refrigerate until well chilled, at least 2 hours and up to 6 hours.

When ready to serve, add more shochu to taste, if necessary. Serve in tall glasses filled with ice, garnished with a slice of lemon and a wedge of watermelon.

Tomato and Watermelon Salad with Feta

Made with some of summer’s juiciest fruits and vegetables, this vibrant salad is as refreshing as it is nutritious. For the prettiest presentation, use tomatoes of various colors and shapes.

• 
  
  2 oz. lightly packed baby arugula (about 2 cups)
  
  


• 
  
  2 cups cherry tomatoes, halved
  
  


• 
  
  1-1/2 cups large-diced seedless watermelon
  
  


• 
  
  1 medium or 3 mini unwaxed cucumbers, halved or quartered lengthwise, seeded if necessary, and cut into 3/4-inch pieces (about 2 cups)
  
  


• 
  
  3 oz. feta, cut into 1/2-inch cubes (about 3/4 cup)
  
  


• 
  
  1/4 cup fresh basil leaves, torn
  
  


• 
  
  1 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  

Put the arugula, tomatoes, watermelon, cucumber, feta, and basil in a large bowl.

In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Drizzle the dressing over the salad and toss gently to coat.

Grilled Watermelon Gazpacho with Lime Crema

Watermelon, grilled to enhance its sweetness, balances the smoky-spicy kick of chipotle powder in this refreshing summer soup.

• 
  
  2  Tbs. extra-virgin olive oil
  
  


• 
  
  1/2  tsp. chipotle chile powder
  
  


• 
  
  3  lb. watermelon (about 1/8 of 1 large melon), sliced 3/4-inch thick
  
  


• 
  
  Kosher salt
  
  


• 
  
  1  medium tomato, coarsely chopped
  
  


• 
  
  3/4 cup chopped English cucumber, peeled
  
  


• 
  
  1/4 cup chopped fresh cilantro
  
  


• 
  
  1  Tbs. chopped shallot
  
  


• 
  
  1/2 medium serrano chile, seeded and chopped
  
  


• 
  
  3-1/2 Tbs. fresh lime juice
  
  


• 
  
  1/2 Tbs. red wine vinegar
  
  


• 
  
  1/4 cup crème fraîche
  
  

Prepare a high charcoal or gas grill fire.  In a small bowl, combine 1 Tbs. of the oil with the chipotle powder. Brush the watermelon slices with the chipotle oil and sprinkle with 1/2 tsp. salt. Grill the watermelon until nicely charred on both sides, about 1 minute per side. Transfer to a cutting board. When cool enough to handle, remove the rind, seed if necessary, and coarsely chop the flesh.

In a blender, combine the watermelon flesh, tomato, cucumber, cilantro, shallot, serrano chile, and the remaining 1 Tbs. olive oil. Blend until almost smooth. Transfer to a medium bowl and stir in 1-1/2 Tbs. of the lime juice, the red wine vinegar, and season to taste with salt. Refrigerate until thoroughly chilled, about 4 hours.

When ready to serve, combine the crème fraîche with the remaining 2 Tbs. lime juice in a small bowl. Taste the soup and correct the seasoning, if necessary. Ladle the soup into cups and garnish with a drizzle of the lime-crème fraîche mixture.

Watermelon & Goat Cheese Salad

Peppery greens complement the sweet, clean flavor of watermelon in this salad topped with creamy goat cheese.

• 
  
  5 lb. watermelon
  
  


• 
  
  1/4 cup plus 2 Tbs. Banyuls or red-wine vinegar
  
  


• 
  
  2 Tbs. pine nuts
  
  


• 
  
  1 finger radish
  
  


• 
  
  1 Tbs. minced shallots
  
  


• 
  
  1/2 Tbs. Dijon mustard
  
  


• 
  
  1/2 tsp. honey
  
  


• 
  
  3-1/2 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. white truffle oil
  
  


• 
  
  1 cup loosely packed watercress
  
  


• 
  
  1 cup loosely packed arugula
  
  


• 
  
  1 cup loosely packed microgreens
  
  


• 
  
  1-1/2 oz. goat cheese, crumbled
  
  

Cut the watermelon into 1-inch chunks and set aside.

Boil 1/4 cup of the vinegar in a small saucepan over medium heat until sticky, add the pine nuts and mix with a spoon to coat. Spread the mixture onto a small baking sheet, and separate the nuts. Let cool completely.

Thinly slice the radish and place in a small bowl of ice water.

Combine the remaining 2 Tbs. vinegar, the shallots, Dijon, honey, and both of the oils in a small bowl and whisk until emulsified. Combine the watercress, arugula, and microgreens in a medium bowl, and gently toss with just enough of the dressing to coat.

Arrange the watermelon chunks on a platter. Crumble the goat cheese over the watermelon. Drain the radish. Arrange the greens and radish over the watermelon and then sprinkle with the pine nuts. Drizzle with the remaining dressing and serve.

Watermelon, Heirloom Tomato and Feta Salad

Watermelon might seem like an unexpected match for the tomatoes and cheese in this salad, but the fruit’s sweetness complements the salty, creamy notes in the feta. For a pretty presentation, thinly slice the tomatoes, feta, and watermelon and arrange them in layers, or make the slices bite-size and skewer them for an appetizer.

• 
  
  2 large yellow tomatoes (about 1-1/4 pounds), cored and cut into 3/4-inch pieces 
  
  


• 
  
  1 lb. seedless watermelon, trimmed of rind and cut into 3/4-inch pieces
  
  


• 
  
  2 Tbs. chopped fresh mint
  
  


• 
  
  6 Tbs. extra-virgin olive oil
  
  


• 
  
  1-1/2 Tbs. red-wine vinegar
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 tsp. crushed red pepper flakes
  
  


• 
  
  8 oz. feta, cut into 3/4-inch pieces
  
  


• 
  
  Coarse sea salt (optional)
  
  

Combine the tomatoes, watermelon, and mint in a large serving bowl. In a small bowl, whisk together the oil, vinegar, 1 tsp. salt, and the red pepper flakes. Pour over the tomato mixture and toss well. Let the mixture sit for 15 minutes at room temperature. Fold in the feta and toss well.

Serve, sprinkled lightly with the coarse sea salt, if using (use about 1/2 tsp. - it adds a bit of texture); this salad can sit for 1 to 2 hours at room temperature.