Fork Knife Swoon


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4
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Serving size 2
Prep Time
Total Time

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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