1cupwatercress or other bitter greensleaves separated, tough stems discarded
Before You Leave Home
Place 1 tbs olive oil in a small skillet and heat on medium-high. Once the oil is hot, toast the almonds for about 10 minutes until toasted. Drain on paper towels, then place in a small resealable container.
At the Campsite
Combine diced tomatoes and watermelon in a bowl and sprinkle with the salt. Let sit for 10 minutes.
Add the chopped herbs, the watercress, red wine vinegar, and black pepper. Gently mix until all ingredients are fully combined.
Top each serving with plenty of feta and sliced almonds.