Cool watermelon, juicy tomatoes, and fresh basil with balsamic vinegar come together to create a refreshing, light salad. There’s no better way to use up your leftover watermelon.

Watermelon and Tomato Salad

 

Serves: 10

Ingredients

• 4 cups scooped out watermelon balls or chunks
• ½ cup chopped red onion
• 1 pint cherry tomatoes, halved
• 2 tablespoons fresh chopped basil
• 1 tablespoon olive oil
• 2 tablespoons balsamic vinegar
• Salt to taste

Instructions

1. In bowl, combine watermelon, onion, tomatoes and basil. Whisk together oil and vinegar, toss with salad. Season to taste. Serve immediately or that day .

Nutrition Information

Serving size: ½ c. Calories: 46 Fat: 2g Saturated fat: 0g Carbohydrates: 8g Sugar: 6g Sodium: 6g Fiber: 1g Protein: 1g

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Nutrition Nugget: Though over 90% of a watermelon’s weight is water, it is a great? of source of potassium, and Vitamins A and C. The olive oil used in the recipe is also a good source of?Omega-3 fats.

Recipe from Holly Clegg’s trim&TERRIFIC Eating Well to Fight Arthritis cookbook.

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