Use any ripe heirloom tomatoes in this scrumptious summer salad, but we especially love varieties like Evergreen for a nice color contrast to the red and orange melon. A single hot chile pepper in the dressing delivers a nice kick without overwhelming the other flavors.
1 hot chile pepper, such as serrano, seeded and minced
1/8 teaspoon fine sea salt
3 cups diced seedless watermelon
3 cups diced cantaloupe
1 pound green-striped, yellow or other heirloom tomatoes, chopped
In a large bowl, whisk together lemon zest and juice, chile and salt. Add watermelon, cantaloupe and tomatoes, and toss. Let sit at least 10 minutes to allow flavors to blend; serve at room temperature or chilled.
Per Serving:60 calories (5 from fat), 55mg sodium, 14g carbohydrates, (2 g dietary fiber, 11g sugar), 2g protein.
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