Fork Knife Swoon


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Serving size 2
Prep Time
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This super refreshing, light salad is perhaps the most effort I’ve gone to with watermelon this season (and even here it’s ridiculously easy). The watermelon cubes are tossed with sweet-tart cherry tomatoes, salty feta and tons of fresh herbs in a tangy lemon vinaigrette. I’ve added some wheat berries here to make it more of a meal, but you could easily skip those for an even lighter version.

Ingredients

Tomato and Watermelon Salad

1 cup cooked wheat berries (or other grain of choice), chilled or at room-temperature1 ½ cup baby arugula small handful of fresh mint small handful of basil leaves1 cup watermelon, seeded and chopped into bite-sized cubes1 cup cherry or grape tomatoes, halved⅓ cup feta cheese, crumbled kosher salt, to taste freshly-ground black pepper, to taste

Directions

Ingredients

Honey Lemon Vinaigrette

1 lemon, juiced
¼ cup extra-virgin olive oil
1 Tbsp white wine or champagne vinegar
1 Tbsp Dijon mustard
1 Tbsp - 2 Tbsp honey, to taste
kosher salt, to taste
freshly-ground black pepper, to taste

Directions

  1. Whisk together the lemon juice, olive oil, vinegar and mustard in a small mixing bowl until well-combined. Add the honey, and whisk until the vinaigrette is completely emulsified. Season with salt and pepper to taste. Set aside.

For the full post, visit Fork Knife Swoon.

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Tags: Contributor, Salad, Appetizer, Vegetarian, Watermelon, Easy, Quick, Summer

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