Watermelon Salad with Tomatoes, Feta and Pistachios recipe | PCC Community Markets

Ingredients

• 10 cups 1 1/4-inch chunks seedless watermelon (about 7 pounds)
• 2 pounds heirloom tomatoes, cored and cut into 1 1/4-inch chunks (about 4 cups)
• 1 teaspoon fleur de sel or other large-grain sea salt
• 5 tablespoons extra virgin olive oil, divided
• 1 1/2 tablespoons red wine vinegar
• 3 tablespoons chopped assorted fresh herbs (dill, basil and mint)
• Black pepper, to taste
• 6 cups fresh arugula leaves
• 5 ounces crumbled feta cheese (about 1 cup)
• 1/2 cup roughly chopped pistachios