Watermelon and tomato salad with feta and pumpkin seeds
5
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This refreshing salad is a wonderful mixture of sweet, salty, tart, and peppery. And not only is it eye-pleasing, it's crowd-pleasing as well. The best part is it takes just 20 minutes to make. Yellow tomatoes offer a beautiful color contrast to the pink watermelon, but if they're not in season, red tomatoes will be just as delicious. The salad also features sliced red onions, fresh lime juice, watercress, crumbled feta cheese, and toasted pumpkin seeds for a vibrant combination of flavors. Ricotta salata or queso fresco can be substituted for the feta; just keep in mind that this may affect the nutritional value of the recipe.
Ingredients
Watermelon
3 cup(s), seedless, cut into chunks
Tomato
10 oz, yellow variety, cut into chunks
Fresh basil
½ cup(s), leaves, torn
Red onion
¼ cup(s), sliced, or less to taste
Fresh lime juice
3 Tbsp
Olive oil
2 tsp, extra-virgin
Table salt
½ tsp
Black pepper
⅛ tsp, freshly ground (or more to taste)
Fresh watercress
4 cup(s), or baby arugula
Crumbled feta cheese
8 Tbsp
Unsalted raw or dry-roasted green pumpkin seeds (pepitas)
4 Tbsp, without shells, toasted
Instructions
1
In a large bowl, toss together watermelon, tomatoes, basil, onion, lime juice, oil, salt and pepper.
2
Arrange 1 c watercress on each of 4 serving plates; top each with 1 c watermelon mixture, 2 Tbsp cheese and 1 Tbsp pumpkin seeds. Evenly drizzle salads with any remaining liquid in bottom of bowl; serve immediately to prevent mixture from getting too soggy.
3
Serving size: 1 salad
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