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Recipe

Tomato and Watermelon Salad with Feta

Scott Phillips

Servings: 4

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.

Ingredients

  • 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)
  • 1/4 cup fresh basil leaves, torn
  • 1 Tbs. extra-virgin olive oil
  • 1 Tbs. fresh lemon juice
  • Kosher salt and freshly ground black pepper

Nutritional Information

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

Preparation

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

Reviews

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Reviews (5 reviews)

  • BeginnerCookLisa | 04/20/2020

    My son loved it. Easy to make. I used spring mix instead of Arugula and it was nice.

  • carolfriends | 08/29/2019

    Wonderful flavors and textures. I make of for every special occasion in the summer.

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