Watermelon, Tomato and Cucumber Salad
Mark Boughton/styling: Teresa Blackburn
- Yield: 12 servings
Ingredients
- Red Wine Vinaigrette:
- 1/4cup red wine vinegar
- 3/4teaspoon salt
- 1/4teaspoon black pepper
- 1/2cup olive oil
- Salad:
- 3cups watermelon chunks
- 3cups coarsely chopped heirloom tomatoes
- 3cups coarsely chopped cucumbers
- 1cup chopped basil
- 1/2cup chopped red onion
- 3/4cup crumbled feta cheese
Instructions
- Combine vinegar, salt, pepper and oil; whisk well. Gently toss remaining ingredients in a large bowl. Pour vinaigrette over salad and toss to coat. Serve immediately.
Recipe courtesy of the Nashville Food Project.
Nutritional Info *per serving
- Calories 132
- Fat 11g
- Cholesterol 8mg
- Sodium 254mg
- Carbohydrate 7g
- Fiber 1g
- Protein 2g