Watermelon and Green Tomato Salad

I love this time of year. Summer feels like it's still here, but fall is definitely in the air. For a very short time only, you can find watermelon and heirloom tomatoes together at the farmer's market and this salad makes the best of both. It's the layering of textures and flavors that you'll find irresistible, followed by the surprise star ingredient - pepperoncini. You want just the right amount of them in the salad; enough so that you're delighted to encounter one when get one, but not so many that there's one in every bite. 

So simple and just plain g-o-o-d!


Watermelon and Green Tomato Salad

Watermelon, sliced into thin wedges
Green heirloom tomatoes (other tomatoes can be substituted - but green heirlooms have a mild and wonderful flavor)
Feta cheese
1-2 tablespoons thinly sliced pepperoncini (to taste)
Arugula
1 tablespoon minced fresh mint
1 tablespoon-ish whole grain mustard
1 tablespoon champagne or white wine vinegar
2-3 tablespoons Extra virgin olive oil
salt and freshly ground pepper to taste

For the dressing:
In a small bowl, whisk together the mustard and the vinegar. Slowly drizzle in the olive oil, while whisking to form an emulsion. Taste for tanginess (you want it to be somewhat sharp), adding more olive oil as needed. Stir in the mint and set aside. (Makes enough dressing for 2-4 salads.)

For the salad:
Assemble two to three slices of the watermelon and several slices of tomato on each plate, followed by a sprinkling of the pepperoncini. Drizzle dressing over the slices and crumble a generous amount of feta on top. Add a small handful of arugula to each plate, followed by salt and freshly ground pepper to taste. Serve immediately.