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- 2 cups cubed watermelon (about a 2 1/2-pound piece)
- 2 tomatoes (about 1/2 pound), quartered
- 2 tablespoons unsalted almonds, ground
- 1/2 shallot, quartered
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine or sherry vinegar
- 1 teaspoon olive oil
- 2 tablespoons feta, crumbled
- 1 tablespoon black olives, pitted and chopped
- 2 teaspoons fresh mint
Directions:View on Epicurious
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