Watermelon and Tomato Salad
Servings
4 Servings
Ingredients
- 2 large tomatoes rinsed and cut into 6 slices each
- 2 tablespoons white balsamic vinegar or substitute apple cider vinegar
- 1 tablespoon olive oil
- 1 tablespoon fresh basil rinsed, dried, and chopped (or 1 teaspoon dried)
- 4 cups diced watermelon with seeds removed (about half a small melon, rinsed)
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Arrange three tomato slices on each of four salad plates.
- Combine vinegar, oil, and basil in a bowl, and mix well.
- Add watermelon, and gently toss to coat evenly. Spoon watermelon over the tomatoes.
- Top with salt and pepper, and serve.
- Alternate: Substitute three cherry or grape tomatoes and three chunks of watermelon threaded onto a wooden skewer (eight skewers needed). Serving: two skewers
- source: National Heart Lung and Blood Institute