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Watermelon, Tomato and Kalamata Salad Recipe

Watermelon, Tomato and Kalamata Salad Recipe

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Ingredients:

Serving

1 lb watermelon, large dice , seeds removed (about 3 cups)
1 medium beefsteak tomato, seeded and medium dice
1 small english cucumber, peeled, seeded, and medium dice
2 tsp kosher salt
1/4 cup pitted and halved kalamata olive
1 tsp balsamic vinegar
2 tsp extra virgin olive oil
1 tbsp thinly sliced fresh mint leaves
1/2 oz ricotta salata , cut into thin strips

Directions:

Combine watermelon, tomato, and cucumber in a large bowl.
Sprinkle with salt, and gently toss to combine.
Transfer mixture to a colander and let drain for at least 10 minutes.
Transfer vegetable mixture to a salad bowl and combine with olives, vinegar, olive oil, mint, and a generous amount of freshly ground black pepper.
Sprinkle cheese over the top and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	251.81 Kcal (1054 kJ)
Calories from fat	192.6 Kcal
		% Daily Value*
Total Fat	21.4g	33%
Cholesterol	43.38mg	14%
Sodium	896.08mg	37%
Potassium	119.66mg	3%
Total Carbs	8.52g	3%
Sugars	5.6g	22%
Dietary Fiber	0.3g	1%
Protein	7.82g	16%
Vitamin C	8.1mg	14%
Vitamin A	0.1mg	5%
Iron	17.8mg	99%
Calcium	28.3mg	3%

Amount Per 100 g
Calories	222.27 Kcal (931 kJ)
Calories from fat	170.01 Kcal
		% Daily Value*
Total Fat	18.89g	33%
Cholesterol	38.29mg	14%
Sodium	790.96mg	37%
Potassium	105.63mg	3%
Total Carbs	7.52g	3%
Sugars	4.94g	22%
Dietary Fiber	0.26g	1%
Protein	6.9g	16%
Vitamin C	7.2mg	14%
Vitamin A	0.1mg	5%
Iron	15.7mg	99%
Calcium	25mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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