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Old Ivory Egg Tomato, Watermelon, and Mint Salad

Yield 4 servings (serving size: about 1 1/2 cups)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.