Summer is here and already it feels like August in North Florida! Yesterday it was 93 degrees, but it felt like 100! When it’s this hot, I am always looking for something light and refreshing to make, and this yummy healthy Watermelon Tomato Salad fits the bill. Full of summer’s bounty with fresh juicy sweet watermelon, and wonderful summer tomatoes, this delightful quick and easy Watermelon Tomato Salad is perfect for your summer cookouts, supper clubs, potlucks, weeknight meals, brunches, or lunches. It’s pretty much the perfect dish for any occasion. This summer-in-a-bowl dish has only 179 calories per serving including the dressing and this tasty salad supplies over half of your daily vitamin C requirement. Plus, it only takes minutes to put together, and you won’t believe how easy it is to prepare.
I don’t know where this delicious salad has been all my life; I only had it for the first time last summer at a friend’s house and now especially with the warmer weather I was on a mission to recreate her dish! And, I think I have a winner!
For my first test run, I made this colorful salad for our dinner the other night, and my husband loved it. I took it to a casual dinner party last night, and everyone asked for the recipe. So, I couldn’t wait to share it with you. My hope is you will try it soon, and that you will love it as much as we do!
This recipe serves 10, but you can easily cut it in half.
The ingredients are simple: fresh ripe watermelon and tomatoes (heirloom if you can find them in different colors) baby arugula or other salad greens, feta cheese, toasted slivered almonds, fresh basil, kosher salt, extra virgin olive oil and red wine vinegar. That’s it!
Combine the watermelon and tomatoes in a large strainer over a bowl and add 1-2 tsp(s) of kosher salt or fleur de sel. Mix carefully and let stand and drain at least 15 minutes or up to 1-2 hours until you are ready to serve the salad.
To make the dressing, mix the olive oil and vinegar together in a small bowl or mason jar and whisk or shake well.
When you are ready to serve the salad, first put the arugula in a large shallow bowl.
Put the watermelon and tomato mixture in a large bowl or large plastic bag and add the dressing. Mix well but carefully. Then spoon this mixture on top of the arugula.
Sprinkle with the feta cheese, slivered almonds and chopped basil. Serve immediately and enjoy!
** This picture shows sliced almonds, but I think this salad is better with the slivered almonds. If your almonds aren’t toasted, simply put them in a small dry sauté pan over medium heat. Toast for about 4-5 minutes stirring frequently to make sure they don’t burn. They are done when you start seeing some of the almond pieces develop a light brown color.
Recipe adapted from Epicurious.com