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 Cooking Light

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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. 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.
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