The bright colors, not to mention flavors, of watermelon and tomato slices stacked and topped with fresh mint make an eye-catching display. Take care to cut even slices of tomato and watermelon for an especially beautiful presentation.
Home » Recipes » Tomato and Watermelon Salad with Feta and Mint
2 cups balsamic vinegar
2 large ripe tomatoes
1/4 medium watermelon
2 tablespoons extra-virgin olive oil
1/8 teaspoon sugar
1/2 cup toasted pine nuts
1/2 cup crumbled feta cheese
1/4 cup shredded fresh mint
Heat the balsamic vinegar in a small saucepan over low heat until the volume is reduced by half, 20 to 30 minutes. Remove from heat and let cool to room temperature.
Core tomatoes and cut each one into four 1/4-inch thick slices. You need eight slices total. Cut eight 1/4-inch thick slices of watermelon. Trim the rind and cut slices into rectangles of equal sizes, about 2 inches wide and 3 inches long.
Spread watermelon and tomato slices out on a plate. Drizzle with olive oil and sprinkle with salt and sugar.
Layer watermelon and tomato slices on 4 plates to form a stack on each plate. Sprinkle pine nuts and feta over the watermelon and tomato stacks, then drizzle with the balsamic reduction, zigzagging back and forth across the plate. Sprinkle each stack with a pinch of salt and garnish with mint.
Per Serving:350 calories (210 from fat), 23g total fat, 4.5g saturated fat, 15mg cholesterol, 610mg sodium, 29g carbohydrates, (2 g dietary fiber, 24g sugar), 6g protein.
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