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 lemon Zest and juice of
- 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), 0g total fat, 0g saturated fat, 0mg cholesterol, 55mg sodium, 14g carbohydrates (2g dietary fiber, 11g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service