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8 cups 1 cm chunks watermelon with seeds removed (about 2.5 kg)
1 1/3 kg ripe tomatoes in assorted colors, cored, cut into 1 cm chunks (about 6 cups)
1 tsp (or more to taste) coarse sea salt
5 tbsp extra-virgin olive oil, divied
1 1/2 tbsp red wine vinegar
3 tbsp chopped assorted fresh herbs (dill, basil, mint)
6 cups fresh ruccola leaves
1 cup crumbled feta (about 150 g)
1/2 sliced almonds, lightly toasted

Cooking process:
1. Combine melon and tomatoes in a large bowl. Sprinkle with 1 tsp salt and toss to blend; let stand 15 minutes. Add 4 tbsp oil, vinegar and herbs to melon mixture. Season to taste with more salt and freshly ground pepper.
2. Toss ruccola in a medium bowl with remaining olive oil. Divide ruccola among plates. Top with melon salad; sprinkle with feta and toasted almonds and serve.

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