Watermelon and Tomato Salad
Per ServingWatermelon and Tomato Salad |
||
|---|---|---|
| Makes: 8 servings | ||
| Serving Size: 1 cup | ||
| Calories | 60 | |
| Fat | 3.5 | g |
| Saturated Fat | 0.5 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 6 | g |
| Fiber | 1 | g |
| Sugars | 4 | g |
| Cholesterol | 0 | mg |
| Sodium | 75 | mg |
| Potassium | 230 | mg |
| Protein | 1 | g |
| Phosphorus | 25 | mg |
| Choices: Carbohydrate 0.5, Fat 0.5 | ||
- Makes: 8 servings
- Serving Size: 1 cup
- Preparation Time: 15 minutes
- Chilling Time: 30 minutes
Ingredients
| 3 | large | large red or yellow tomatoes, chopped into 1/2-inch cubes |
| 2 | cups | cubed (1/2-inch pieces) seedless watermelon |
| 1/2 | cup | sliced fresh basil |
| 1/3 | cup | thinly sliced red onion |
| 2 | Tbsp. | olive oil |
| 1 1/2 | Tbsp. | sherry vinegar |
| 1/4 | tsp. | sea salt |
| 1/4 | tsp. | freshly ground black pepper |
| 1/4 | tsp. | hot chili powder |
| 2 | Tbsp. | minced fresh chives |
Directions
- In a large bowl, mix together the tomatoes, watermelon, basil, and red onion.
- In a small bowl, whisk together the olive oil, sherry vinegar, salt, pepper, and chili powder. Add the dressing to the tomato-watermelon mixture. Cover and refrigerate for 30 minutes.
- Before serving, top the salad with the chives. Pack in an airtight container for transport.
If you’re not serving it right away, store this juicy salad in the refrigerator. It’s best enjoyed within 24 hours.
