Old Ivory Egg Tomato, Watermelon, and Mint Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The sweetness of the watermelon brings out the flavor of the yellow plum tomatoes, the feta adds a touch of salt, and the mint finishes the salad with a refreshing note. Cut the watermelon into wedges that are similar in size to the tomato slices. Ingredients:
3 cups (1/2-inch-thick) slices old ivory egg tomato (about 1 pound) |
3 cups (1/2-inch thick) seedless watermelon wedges (about 12 ounces) |
1/4 teaspoon sea salt |
1/4 teaspoon freshly ground black pepper |
2 tablespoons small mint leaves |
1 tablespoon fresh lime juice |
1 teaspoon extravirgin olive oil |
1/4 cup (1 ounce) crumbled feta cheese |
Directions:
1. Arrange tomato and watermelon alternately on a platter; sprinkle evenly with salt and pepper. Scatter mint over tomato mixture. Drizzle with juice and oil; top with cheese.
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