Watermelon Salad with Tomatoes, Feta and Pistachios

Serves: 8

Your rating: None (8 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Two summer favorites, tomatoes and melons, combine beautifully in this colorful salad.

Ingredients

  • 10 cups 1 1/4-inch chunks seedless watermelon (about 7 pounds) Add to list
  • About 2 pounds colorful heirloom tomatoes, cored and cut into 1 1/4-inch chunks (about 4 cups) Add to list
  • 1 teaspoon fleur de sel or other large-grain sea salt Add to list
  • 5 tablespoons extra virgin olive oil, divided Add to list
  • 1 1/2 tablespoons red wine vinegar Add to list
  • 3 tablespoons chopped assorted fresh herbs (dill, basil and mint are nice) Add to list
  • Black pepper and salt, to taste Add to list
  • 6 cups fresh arugula leaves Add to list
  • 5 ounces crumbled feta cheese (about 1 cup) Add to list
  • 1/2 cup roughly chopped pistachios Add to list

Preparation

In a large bowl combine melon and tomatoes. Sprinkle with salt and lightly toss to blend; let stand 15 minutes. Add 4 tablespoons oil, vinegar and herbs to melon mixture. Season to taste with pepper and more salt, if desired.

In a medium bowl toss arugula with remaining 1 tablespoon oil. Divide arugula among plates. Top with melon salad; sprinkle with feta cheese and pistachios and serve.

Each serving: 302 cal, 16.4g fat (4.3g sat), 16mg chol, 323mg sodium, 28.6g carb, 8.6g fiber, 14.8g protein

Source: Sound Consumer, August 2011

More about: feta, pistachios, tomatoes, watermelons

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