6 Cups Of Mixed Fruit – 1 Inch Cubes Of Seedless Watermelon, Green Melon And Cantaloupe
1 Cup Of Blueberries
2 Cups Of Sliced Strawberries
3 Pounds Of Small, Halved Heirloom Tomatoes
1 Tablespoon Of Fleur De Sal Or Coarse Kosher Salt
5 Tablespoons Of Extra Virgin Olive Oil, Divided
1 1/2 Tablespoons Of Red Wine Vinegar
3 Tablespoons Of Mixed & Chopped Herbs – Basil, Mint And Dill
6 Cups Of Fresh Washed Arugula Greens
1 Cup Of Crumbled Feta Cheese
1/2 Cup Of Toasted, Skinless Almonds
Combine melons and tomatoes in a large glass bowl.
Sprinkle with 1 teaspoon salt.
Toss to blend.
Let stand for 15 minutes.
Add in blueberries and strawberries then toss.
Add 4 tablespoons of olive oil, red wine vinegar and herbs to melon combination.
Season with added salt.
In a large clear glass salad bowl, toss the arugula with the remaining 1 tablespoon of olive oil and add the melon/berry mixture.
Sprinkle with crumbled feta and toasted almonds.
I like to serve this salad in a large clear glass salad bowl, it makes a beautiful presentation.