Ingredients15 m servings 373 cals
- Place the tomatoes and watermelon into a mixing bowl. Sprinkle with the basil, feta cheese, and lemon zest. Drizzle with the olive oil and balsamic vinegar. Toss gently. Season to taste with salt and pepper before serving.
Per Serving: 373 calories; 27.7 g fat; 22.9 g carbohydrates; 11.3 g protein; 56 mg cholesterol; 721 mg sodium. Full nutrition
ReviewsRead all reviews 24
Unusual combination of flavors, but it worked for us. I had a mini melon in the fridge as well as some very ripe campari tomatoes (the ones on the vine), which released quite a bit of liquid. ...
This salad is fabulous. I've made it twice now. Its such a nice change from the ordinary and great for dinner parties etc because it seems to be such an unlikely pairing yet is so tasty and un...
This is a refreshing option for those bored with the same 'ol selection of salads. I added some sweet purple onion to this for a little more depth.
Refreshing. Next time I will leave out the feta, just because I'd rather save on the fat since it didn't really add too much to it.
Really delicious! I thought it sounded great as soon as I read the ingredients; I was actually searching for a recipe that used watermelon and basil together. I could have left out the tomatoes ...
I used yellow watermelon (which is the color of mango) and red and yellow tomatoes for a nice change of color. Next time I would cut back on the Olive Oil and I used lowfat feta. I can't taste...
The strength of flavor of your watermelon can affect the taset greatly I'd think. Mine was not very flavorful, but this still turned out delicious. I used red, yellow and orange tomatoes, adde...
I have been weary of trying this, but.....I LOVED it. Great as written