Old Ivory Egg Tomato, Watermelon, and Mint Salad

1 Review
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Yield
4 servings (serving size: about 1 1/2 cups)
By Jeanne Thiel Kelley
August 2008
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

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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Ratings & Reviews

meadry's Review

meadry
April 29, 2009
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.