- Serves: 8
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free
- Each serving
- 250 cal
- 17g fat (4.5g sat)
- 15mg chol
- 500mg sodium
- 22g carb
- 3g fiber
- 16g sugars
- 7g protein
Ingredients
- 10 cups 1 1/4-inch chunks seedless watermelon (about 7 pounds)
- 2 pounds heirloom tomatoes, cored and cut into 1 1/4-inch chunks (about 4 cups)
- 1 teaspoon fleur de sel or other large-grain sea salt
- 5 tablespoons extra virgin olive oil, divided
- 1 1/2 tablespoons red wine vinegar
- 3 tablespoons chopped assorted fresh herbs (dill, basil and mint)
- Black pepper, to taste
- 6 cups fresh arugula leaves
- 5 ounces crumbled feta cheese (about 1 cup)
- 1/2 cup roughly chopped pistachios
Directions
In a large bowl combine melons and tomatoes. Sprinkle with salt and lightly toss to blend; let stand for 15 minutes. Add 4 tablespoons oil, vinegar and herbs to melon mixture. Season to taste with pepper and more salt, if desired.
In a bowl toss arugula with remaining 1 tablespoon oil. Divide arugula among plates. Top with melon salad; sprinkle with feta cheese and pistachios and serve.
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