watermelon and tomato salad recipe

 

watermelon and tomato salad

a perfect mixture of tangy and sweet

2 large tomatoes, rinsed and cut into 6 slices each

2 Tbsp white balsamic vinegar (or substitute apple cider vinegar)

1 Tbsp olive oil

1 Tbsp fresh basil, rinsed, dried, and chopped (or 1 tsp dried)

4 C diced watermelon, with seeds removed (about half a small melon, rinsed)

¼ tsp salt

¼ tsp ground black pepper

1. Arrange three tomato slices on each of four salad plates.

2. Combine vinegar, oil, and basil in a bowl, and mix well.

3. Add watermelon, and gently toss to coat evenly.

4. Spoon watermelon over the tomatoes.

5. Top with salt and pepper, and serve.

HEALTHY EATING TWO WAYS

Substitute three cherry or grape tomatoes and three chunks of watermelon threaded onto a wooden skewer (eight skewers needed). Serving: two skewers.

Children can help mix the salad or thread the skewers.

prep time:

20 minutes

cook time:

none

yield:

4 servings

serving size:

3 tomato slices, 1 C watermelon

(or 2 skewers)

each serving provides:

calories 96

total fat 4 g

saturated fat 1 g

cholesterol 0 mg

sodium 127 mg

total fiber 2 g

protein 2 g

carbohydrates 16 g

potassium 390 mg

vitamin A 35%

vitamin C 40%

calcium 2%

iron 10%

Percent Daily Values are based on a 2,000 calorie diet.