s TOMATO AND WATERMELON SALAD WITH FETA *****
s 
|
s TOMATO AND WATERMELON SALAD WITH FETA *****
s |
|
Ingredients
|
|
||||
|
Instructions *** 7-6-20 joellyn made this, excellent!! *** By Ellie Krieger Fine Cooking Issue 118 Scott Phillips Servings: 4 Made with some of summer’s juiciest fruits and vegetables, this vibrant salad is as refreshing as it is nutritious. For the prettiest presentation, use tomatoes of various colors and shapes. Ingredients 2 oz. lightly packed baby arugula (about 2 cups) 2 cups cherry tomatoes, halved 1-1/2 cups large-diced seedless watermelon 1 medium or 3 mini unwaxed cucumbers, halved or quartered lengthwise, seeded if necessary, and cut into 3/4-inch pieces (about 2 cups) 3 oz. feta, cut into 1/2-inch cubes (about 3/4 cup) 1/4 cup fresh basil leaves, torn 1 Tbs. extra-virgin olive oil 1 Tbs. fresh lemon juice Kosher salt and freshly ground black pepper Nutritional Information Preparation Put the arugula, tomatoes, watermelon, cucumber, feta, and basil in a large bowl. In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Drizzle the dressing over the salad and toss gently to coat. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||
