by Jared Goldberg, as adapted from J. Kenji Lopez-Alt
Jared is a Boston University student who works in pastry at Bar Boulud, New York City, and is a Teen Chopped Finalist.
3 lbs watermelon (1 small one or ¼ of a large watermelon), rind removed and cut into cubes
1 large, ripe tomato, seeded and sliced into bite size pieces
Zest and juice of 1 lemon
3 tblsp olive oil
¼ cup roughly chopped mint
4 oz. crumbled feta
Put watermelon cubes and tomato in a large serving bowl. Zest the lemon on top. Then squeeze the lemon juice, add the olive oil, mint, and freshly ground pepper. You may add a pinch of kosher salt but use sparingly because the feta is salty. Mix to incorporate and lastly, crumble the feta on top. Serve cold.