Dinner tonight! The Hungry Cat’s tomato and watermelon salad

Take everything you love about summer and arrange it beautifully on a plate. Juicy heirloom tomato wedges and bright chunks of cool watermelon come together perfectly in this salad from The Hungry Cat, punctuated with the light spice of arugula and floral notes of fresh basil and mint. Crumbled feta adds a nice hint of richness, and the tangy watermelon vinaigrette brings it all together.

For more quick-fix dinner ideas, check out our video recipe gallery here. Food Editor Russ Parsons and Test Kitchen manager Noelle Carter show you how to fix a dozen dishes in an hour or less.

ALSO:

Apples 101 ... and 52 recipes

Go behind the scenes at the Test Kitchen

Browse hundreds of recipes from the L.A. Times Test Kitchen

You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest. Email Noelle at noelle.carter@latimes.com.

The Hungry Cat’s tomato and watermelon salad

Total time: 40 minutes

Servings: 4

Note: Adapted from the Hungry Cat in Hollywood. To make a watermelon reduction, juice all or part of a watermelon (using a juicer, a blender or food processor and straining), then simmer until the juice is reduced by half.

Watermelon vinaigrette

1/2 shallot, minced

1 clove garlic, minced

1 1/2 teaspoons Dijon mustard

1 tablespoon sherry vinegar

1/4 to 1/3 cup watermelon reduction

3/4 cup plus 2 tablespoons olive oil

Salt and pepper

In a medium bowl, whisk together the shallot, garlic, mustard and vinegar. Slowly whisk in the watermelon reduction, then whisk in the oil until fully incorporated. Season to taste with salt and pepper. This makes about 1 1/3 cups vinaigrette, more than is needed for the remainder of the recipe; the vinaigrette will keep, covered and refrigerated, up to 1 week.

Tomato and watermelon salad

4 tomatoes

3/4 teaspoon salt, divided, more to taste

3/4 teaspoon pepper, divided, more to taste

4 cups diced seedless watermelon

1/2 red onion, thinly sliced

1 cup crumbled feta cheese, preferably French feta

8 to 10 basil leaves, torn (preferably opal basil)

8 to 10 mint leaves, torn (preferably Persian mint)

4 cups loosely packed arugula

1/3 cup watermelon vinaigrette, or to taste

1. Cut the tomatoes into wedges and spread them out on a sheet pan. Season with one-half teaspoon each salt and pepper and set aside for 15 minutes.

2. In a large bowl, toss together the tomatoes, watermelon, onion, feta, basil, mint and arugula. Gently toss in the vinaigrette. Taste and season with one-fourth teaspoon each salt and pepper, or to taste. Add additional vinaigrette to taste as desired before serving.

Each serving: 300 calories; 9 grams protein; 23 grams carbohydrates; 4 grams fiber; 21 grams fat; 7 grams saturated fat; 33 mg cholesterol; 17 grams sugar; 883 mg sodium.