Summer Tomato & Melon Salad with Feta

​Uses from Broad Wing Farm Share: Tomatoes, Lion:> Melon,
You Pick:> Fresh Basil
Shopping List: Fresh Bunched Mint, White Balsamic Vinegar, 1 large shallot, small block of Feta Cheese, Sliced Almonds (optional), Fox:> cantaloupe, a small watermelon, or any small melon variety you like
Ingredients
All your tomato share | Remove Core (put in your freezer bag) & slice into bite sized wedgesMelon | Rind & seeds removed & discarded; melon cut into bite sized cubes1 Large Shallot | peeled & trimmed, thinly sliced lengthwise1/8-1/4 cup Fresh Mint Leaves | stems discarded, leaves thinly sliced with a sharp knife1/8-1/4 cup Fresh Basil Leaves | stems discarded, leaves thinly slicedFeta Cheese | broken into bite sized chunks, or cut into cubes, your preference1/3 cup Extra Virgin olive oil |3 tbsp white balsamic vinegar |Salt & Pepper to taste***optional ½ cup sliced Almonds | toasted & cooledDirections
Toss all ingredients (except the oil, vinegar, salt & pepper) in a large bowl or serving tray.  I suggest using your hands to keep the tomato slices intact.
In a medium size bowl combine olive oil, vinegar, salt & pepper.  Whisk, then drizzle over salad.  Serve immediately!!  This salad is fresh & delicious when it’s is 1st made.  It takes black pepper very well, more than you would think.  So if you like pepper, don’t be shy.  Easy on the salt, as the feta will be salty too.  If you wish to store the leftovers in the fridge, it will be good for a day or 2, just not as fresh tasting – helps to bring it to room temp before serving.  I also like adding a sprinkle of baby arugula at the bottom of the bowl or plate your guest will be eating off of.  It pops green & pretty & is so yummy.