- 1 (4- to 4 1/2-pound) piece watermelon, preferably seedless
- 3 large ripe tomatoes, preferably green or orange heirlooms, seeded and cut into 1-inch cubes
- 1 medium sweet onion, such as Vidalia, Maui, or Walla Walla, thinly sliced
- 4 tablespoons chopped fresh mint
- 1 cup (4 ounces) crumbled feta
- Cut off and discard the watermelon rind. Cut the watermelon into 1-inch cubes, removing any seeds as needed. Transfer to serving bowl. Cover and refrigerate until chilled, at least 1 hour and up to 12 hours.
- Add the tomatoes, onion, and mint to the watermelon and toss gently. Add the feta and toss again. Serve immediately.