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