Cherry Tomato and Watermelon Salad | America's Test Kitchen

Ingredients

• 2 pints cherry tomatoes, ripe, quartered (about 4 cups) (see note)
• Table salt
• 1/2 teaspoon sugar
• 1 medium shallot, minced (about 3 tablespoons)
• 1 tablespoon white wine vinegar
• 2 tablespoons vegetable oil
• Ground black pepper
• 1 cup watermelon, cut into 1/2-inch cubes
• 4 ounces feta cheese, crumbled (about 1 cup)
• 3 tablespoons chopped fresh mint leaves, roughly