Old Ivory Egg Tomato, Watermelon, and Mint Salad

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.

Yield: 4 servings (serving size: about 1 1/2 cups)

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

Preparation

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.

Nutritional Information

Calories:

80 (36% from fat)

Fat:

3.2g (sat 1.3g,mono 1.3g,poly 0.4g)

Protein:

2.6g

Carbohydrate:

12.5g

Fiber:

1.7g

Cholesterol:

6mg

Iron:

0.8mg

Sodium:

234mg

Calcium:

50mg