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Tomato And Watermelon Salad

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, C, P
MineralsNatrium, Silicon, Sulfur, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 cups 584g / 20oz Large-diced watermelon

  2. 4 cups 250g / 8.8oz Large-diced tomatoes - (5 med)

  3. 1 cup 62g / 2 1/5oz Thinly-sliced red onion

  4. 2 tablespoons 30ml Thinly-sliced (chiffonade) basil - divided

  5. 1/4 cup 59ml Extra-virgin olive oil

  6. 2 tablespoons 30ml Balsamic vinegar

  7. 1 teaspoon 5ml Kosher salt

  8. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Place the watermelon, tomato, onion and half the basil in large mixing bowl. Drizzle with oil and vinegar.

  2. Season to taste with salt and pepper, toss, sprinkle with the remaining basil, and serve.

  3. This recipe yields 6 to 8 (1 cup) servings.

  4. Each of 8 servings: 111 calories ; 246 mg. sodium; 0 mg. cholesterol; 7 grams fat; 1 gram saturated fat; 12 grams carbohydrates; 1 gram protein; 2 grams fiber.

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