Watermelon Salad with Tomatoes, Feta and Pistachios

Watermelon Salad with Tomatoes, Feta and Pistachios

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  • 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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