Crisp watermelon, juicy tomatoes and fresh basil create a refreshingly light salad, especially when splashed with balsamic vinegar.
Just cut up the ingredients, and store them in separate containers. Toss the salad right before serving to keep flavors fresh.
All of the ingredients in today’s recipe should be available at a well-stocked natural and organic food store.
Watermelon and Tomato Salad
Makes 10 (1/2-cup) servings
4 cups scooped-out watermelon balls or chunks
1/2 cup chopped red onion
1 pint cherry tomatoes, halved
2 tablespoons fresh chopped basil
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Salt to taste
1/3 cup crumbled reduced-fat feta cheese, optional
- In bowl, combine watermelon, onion, tomatoes and basil.
- Whisk together oil and vinegar, and toss with salad. Season to taste.
- Refrigerate until serving. Top with crumbled cheese, if desired.
Recipe and photo courtesy of the American Chemistry Council