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Tomato Watermelon Salad

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Washington Post
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2 cups seedless watermelon, cut into large dice

3 large heirloom tomatoes, cut into large dice (preferably a mix of colors)

1/3 cup mint leaves, rolled tightly, then cut crosswise into thin strips (chiffonade)

1/2 cup crumbled feta cheese

2 tablespoons olive oil


Freshly ground black pepper

1/4 cup good-quality balsamic vinegar

1/4 cup pine nuts, toasted (see NOTE)

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