Chef Scott Conant likes serving summer’s juiciest, sweetest watermelon just with feta, salt and crunchy toasted almonds. Slideshow: More Summer Salad Recipes
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.
This is so simple and remarkably flavorful. It is such a taste bomb for only 3 ingredients. Revelational to my food vocabulary!