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Watermelon-Tomato Salad with Feta and Basil
Servings:
Serves 6 to 8 as an appetizerPrep Time:
15 minutesCook Time:
0 minutes
Ingredients
Juicy peak-season tomatoes are made even better with juicy-sweet watermelon, tart balsamic and tangy feta. Use multicolored heirloom tomatoes for an even more beautiful plate.
1 shallot, finely chopped
1/4 tsp. crushed red pepper
2 tsp. honey
2 Tbsp. balsamic vinegar
3 Tbsp. olive oil
1 lb. mixed heirloom tomatoes
1/2 seedless English cucumber
1/2 (6-oz.) package Taste of Inspirations Feta Cheese
5 cups cubed seedless watermelon (about 3 1/2 lbs.)
1/4 cup torn basil leaves, divided
Directions
In a large bowl, combine shallot, crushed red pepper, honey, vinegar and oil. Whisk to combine. Season with salt and pepper.
Cut tomatoes into 1" chunks. Halve cucumber lengthwise. Cut cucumber and feta into 1/4" chunks. To bowl with dressing, add watermelon, tomatoes, cucumber, feta and 2 tablespoons basil. Toss to combine. Garnish with remaining basil leaves and serve immediately.
Source: Hannaford fresh Magazine, July August 2024
Nutrition
| Nutritional Facts | |
| Servings | Serves 6 to 8 |
| Base Nutrients | |
| Calories | 170 kcal (9%) |
| Calories from Fat | 90 kcal (0%) |
| Total Fat | 10 g (15%) |
| Saturated Fat | 3 g (15%) |
| Cholesterol | 15 mg (5%) |
| Sodium | 135 mg (6%) |
| Total Carbohydrates | 18 g (6%) |
| Dietary Fiber | 2 g (8%) |
| Protein | 4 g (7%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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