Chef Scott Conant likes serving summer’s juiciest, sweetest watermelon just with feta, salt and crunchy toasted almonds. Slideshow: More Summer Salad Recipes

This Story Originally Appeared On foodandwine.com
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°. Spread the almonds in a pie plate and toast for about 10 minutes, until golden. Let cool.

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  • Mound the watermelon in a large bowl and season with salt. Top with the cheese and toasted almonds and serve.