We call this “Summer in a Bowl.” It’s salty and sweet, with a hint of acidity. Make it with the best tomatoes you can find, a cold watermelon, less dressing than you would think and, if you can find it, Bulgarian feta (we found it at Whole Foods). Yellow tomatoes are a great choice for this dish because they are so visually striking against the dark pink of the watermelon. The combination of flavors and textures in this cooling salad is superb. This quick and easy seasonal dish is packed with vitamins, plant phytochemicals as well as calcium and a dose of healthy fats. Enjoy it as a starter or as a side dish to grilled shrimp. – Paula Meyer, Mission Training Center Nutritionist
Ingredients
1 mini seedless watermelon, about 4 lbs
1 3/4 lb heirloom tomatoes, sliced
2 Persian cucumbers, sliced
2 Tablespoons Extra virgin olive oil
2 Tablespoons white balsamic vinegar
3 ounces of feta cheese, crumbled (preferably Bulgarian feta)
1/2 cup fresh mint leaves
Directions
1. Remove the rind from the watermelon and cut into 3-inch edges, then thinly slice.
2. In a large, shallow serving bowl, gently toss together the watermelon, tomato and cucumber slices. Drizzle the olive oil and vinegar over the mixture.
3. Sprinkle with the feta cheese and serve immediately.
Makes 6 servings
Note: If you have leftovers, feel free to put it in the blender for a refreshing gazpacho variation the next day.
