Watermelon-Tomato Salad

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Photography: Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Thom Driver
Yield
Serves 4 (serving size: 1 cup)
By Deb Wise
August 2017
RECIPE BY Cooking Light

Ingredients

  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup halved cherry tomatoes
  • 1 cup baby arugula
  • 1/4 cup thinly vertically sliced red onion
  • 1/4 cup fresh mint leaves
  • 12 ounces seedless watermelon, cut into thin triangle slices
  • 1 ounce pecorino Romano cheese, shaved

Nutritional Information

  • Calories 99
  • Fat 5.5g
  • Satfat 1.7g
  • Monofat 3.1g
  • Polyfat 0.5g
  • Protein 3g
  • Carbohydrate 10g
  • Fiber 1g
  • Cholesterol 7mg
  • Iron 0.0mg
  • Sodium 226mg
  • Calcium 95mg
  • Sugars 8g
  • Est. added sugars 0g

How to Make It

Whisk together first 4 ingredients in a large bowl. Add tomatoes and remaining ingredients; toss gently.

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