Nothing screams summer to me like watermelon. But I’ll admit, I’m a bit of a purist when it comes to watermelon. I see recipes for grilling it or combining it in salads all the time, and I’m skeptical. How could that even taste good?
Well, I finally broke down and tried one. And…it was delicious! I was shocked, I’m not going to lie. I really only tried it to prove a point that these recipes are gross. So, believe me when I say this is worth trying, even if you are skeptical. Hope you give it a try!
Watermelon and Tomato Salad (Serves 4-6)
1 tablespoon balsamic vinegar
1 tablespoon extra virgin olive oil
¼ teaspoon salt
¼ teaspoon black pepper
1 cup chopped tomatoes
1 cup arugula
2 green onions, chopped
1-2 tablespoons chopped fresh mint
2 cups seedless watermelon, sliced thin
1 ounce feta cheese
1. Combine first four ingredients in a small bowl.
2. Combine remaining ingredients in a large bowl. Toss with dressing and serve.
Nutritional Information (Amount per serving):
Protein: 2 gm
Fat: 5 gm
Saturated Fat: 2 gm
Cholesterol: 6 mg
Carbohydrates: 9 gm
Fiber: 1 gm
Sodium: 217 mg
Recipe notes: Everything about this salad saves well except the arugula. So, if you anticipate leftovers, maybe put in less arugula and add in more as you eat it.
Low iodine adjustment: Use non-iodized salt. Omit the feta.