Chef Scott Conant likes serving summer’s juiciest, sweetest watermelon just with feta, salt and crunchy toasted almonds.
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Preheat the oven to 375°. Spread the almonds in a pie plate and toast for about 10 minutes, until golden. Let cool.
Mound the watermelon in a large bowl and season with salt. Top with the cheese and toasted almonds and serve.