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Old Ivory Egg Tomato, Watermelon, and Mint Salad

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.

Cooking Light AUGUST 2008

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

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.

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
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Old Ivory Egg Tomato, Watermelon, and Mint Salad recipe

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