| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 8 to 12 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 8 to 12 servings |
Ingredients
- 8 cups 1 1/4-inch chunks red and yellow heirloom tomatoes
- 4 cups 1 1/4-inch chunks seedless watermelon
- 1/4 cup olive oil
- 2 tablespoon lemon juice
- 1 tablespoon honey
- Kosher salt and freshly ground black pepper
- 1 1/2 cups feta, cut into 1/2-inch chunks
- 1/2 cup torn fresh basil leaves
Instructions
- Put the tomato and watermelon chunks in a bowl.
- For the honey vinaigrette: Whisk together the olive oil, lemon juice and honey in a bowl, and add salt and pepper to taste.
- Drizzle vinaigrette over the tomatoes and watermelon, then toss. Transfer to a serving platter. Sprinkle over the feta and basil.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 156 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 5 g |
| Cholesterol | 20 mg |
| Sodium | 502 mg |
| Serving Size | 1 of 10 servings |
| Calories | 156 |
| Total Fat | 11 g |
| Saturated Fat | 4 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Sugar | 9 g |
| Protein | 5 g |
| Cholesterol | 20 mg |
| Sodium | 502 mg |
Reviews
Fresh & summery but also very liquid-y. I had leftovers but didn’t attempt to eat it which is a sign I probably won’t make again.
Weeders S Dartmouth I
This salad is so refreshing and perfect for Spring and Summer! I served as a side dish for burgers. The basil adds amazing flavor, and mint would be delicious, also. Kids loved it!