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Tomato and Watermelon Salad with Feta

Made with some of summer’s juiciest fruits and vegetables, this vibrant salad is as refreshing as it is nutritious. For the prettiest presentation, use tomatoes of various colors and shapes.

 

 

 

 

 

2 oz. lightly packed baby arugula (about 2 cups)

2 cups cherry tomatoes, halved

1-1/2 cups large-diced seedless watermelon

1 medium or 3 mini unwaxed cucumbers, halved or quartered lengthwise, seeded if necessary, and cut into 3/4-inch pieces (about 2 cups)

3 oz. feta, cut into 1/2-inch cubes (about 3/4 cup)

1 Tbs. extra-virgin olive oil

1 Tbs. fresh lemon juice

Kosher salt and freshly ground black pepper

 

Put the arugula, tomatoes, watermelon, cucumber, feta, and basil in a large bowl.

1/4 cup fresh basil leaves, torn

In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Drizzle the dressing over the salad and toss gently to coat.

 

nutrition information (per serving):

Calories (kcal): 130; Fat (g): 8; Fat Calories (kcal): 70; Saturated Fat (g): 3.5; Protein (g): 5; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 10; Polyunsaturated Fat (g): 0.5; Sodium (mg): 320; Cholesterol (mg): 20; Fiber (g): 2;

 

courtesy of finecooking.com