The Hungry Cat's tomato and watermelon salad Recipe - Los Angeles Times

Ingredients

• 1/2 shallot, minced
• 1 clove garlic, minced
• 1 1/2 teaspoons Dijon mustard
• 1 tablespoon sherry vinegar
• 1/4 to 1/3 cup watermelon reduction
• 3/4 cup plus 2 tablespoons olive oil
• Salt and pepper
• 4 tomatoes
• 3/4 teaspoon salt, divided, more to taste
• 3/4 teaspoon pepper, divided, more to taste
• 4 cups diced seedless watermelon
• 1/2 red onion, thinly sliced
• 1 cup crumbled feta cheese, preferably French feta
• 8 to 10 basil leaves, torn (preferably opal basil)
• 8 to 10 mint leaves, torn (preferably Persian mint)
• 4 cups loosely packed arugula
• 1/3 cup watermelon vinaigrette, or to taste