This salad recipe comes from the new cookbook from the Oakville Grocery, a California wine country institution. The combination of watermelon, tomatoes and feta tastes like summer in a bowl, according to the authors of “Oakville Grocery, The Cookbook” (Weldon Owen, $35). It’s crisp, cool and sweet-salty. Pair it as a side with anything barbecued or tote it on a picnic with sandwiches.

Among the cookbook tips: Be sure to start with cold watermelon, use the best tomatoes you can find and seek out a good-quality cheese, like a briny Greek sheep’s milk feta or a mild and creamy French feta.

Watermelon, Heirloom Tomato, Feta, and Mint Salad

Serves 6

INGREDIENTS

1 mini seedless watermelon, about 4 pounds, chilled

1¾ pounds assorted heirloom tomatoes and cherry tomatoes, halved, seeded and sliced or cut into 1-inch pieces

2 Persian cucumbers, thinly sliced

2 tablespoons extra-virgin olive oil

2 tablespoons white balsamic vinegar

3 ounces feta cheese, crumbled

1⁄2 cup fresh mint leaves, roughly chopped

DIRECTIONS

Quarter the watermelon lengthwise and cut the flesh away from the rind. Cut the flesh into 1-inch cubes.

Related Articles

Cheesy chicken enchilada casserole spices up dinner

Column: This herbal chicken soup has been nourishing Hmong moms for centuries

Serve yummy egg salad in an avocado

Coffee-rubbed steaks perfect dinner for two

Teriyaki chicken tray bake feeds family in a flash

In a large, shallow serving bowl, gently toss together the watermelon, tomatoes and cucumbers. Drizzle the oil and vinegar evenly over the mixture, then toss again to coat evenly. Sprinkle with the cheese and mint and serve.

— Courtesy “Oakville Grocery, The Cookbook” (Weldon Owen, $35)