Old Ivory Egg Tomato, Watermelon, and Mint Salad

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The sweetness of the watermelon brings out the flavor of the yellow plum tomatoes, the feta adds a touch of salt, and the mint finishes the salad with a refreshing note. Cut the watermelon into wedges that are similar in size to the tomato slices.
4 servings (serving size: about 1 1/2 cups)


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3 cups (1/2-inch-thick) slices Old Ivory Egg tomato (about 1 pound)
3 cups (1/2-inch thick) seedless watermelon wedges (about 12 ounces)
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons small mint leaves
1 tablespoon fresh lime juice
1 teaspoon extravirgin olive oil
1/4 cup (1 ounce) crumbled feta cheese


1. Arrange tomato and watermelon alternately on a platter; sprinkle evenly with salt and pepper. Scatter mint over tomato mixture. Drizzle with juice and oil; top with cheese.

Created date

July 2008

Nutritional Information

Calories 80
Caloriesfromfat 36 %
Fat 3.2 g
Satfat 1.3 g
Monofat 1.3 g
Polyfat 0.4 g
Protein 2.6 g
Carbohydrate 12.5 g
Fiber 1.7 g
Cholesterol 6 mg
Iron 0.8 mg
Sodium 234 mg
Calcium 50 mg