A recipe from Whole Foods Market on their last visit...
Watermelon and Heirloom Tomato Salad
1 baby seedless watermelon, cut into 1 inch rounds
1 tablespoon orange zest
1 tablespoon good quality fruity olive oil, plus more to drizzle
2 cups assorted heirloom tomatoes of various colors
3 ounces crumbled feta
salt and pepper
10 mint leaves, cut into chiffonade strips
Place the orange zest in 1 tablespoon of olive oil and let it infuse.
Next, using a 3 inch cookie, or biscuit cutter, cut out 6 rounds from watermelon slices. Place rounds in refrigerator to keep cool and crisp. You will have extra watermelon which you can cut up and store for future use.
Cut tomatoes into chunks and place in bowl. Add zest with olive oil, salt and pepper to taste.
To plate, remove watermelon rounds from refrigerator and place one round on each plate. Top watermelon with tomatoes. Sprinkle feta and mint on top of tomatoes and watermelon. Drizzle with olive oil and serve.