This recipe is perfect for a light summer lunch on the deck. It is tangy with just a bit of sweetness to encourage a hot summer day appetite. It is equally good as a starter salad for a BBQ or grilling either indoors or out. Any tasty tomato works, but heirlooms or cherrys are best. Watch out for seeded watermelons, but with a bit of extra messiness, they are very tasty too. This recipe requires the best freshest ingredients because each individual flavor floats along in harmony.
Old Ivory Egg Tomato, Watermelon, and Mint Salad
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.
Yield: 4 servings (serving size: about 1 1/2 cups)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 80
- Calories from fat: 36%
- Fat: 3.2g
- Saturated fat: 1.3g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.4g
- Protein: 2.6g
- Carbohydrate: 12.5g
- Fiber: 1.7g
- Cholesterol: 6mg
- Iron: 0.8mg
- Sodium: 234mg
- Calcium: 50mg
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
Preparation
- 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.
Old Ivory Egg Tomato, Watermelon, and Mint Salad Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Calorie, Low Carbohydrate, Low Cholesterol, Low Sodium
- OCCASION: Summer
- PUBLICATION: Cooking Light
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