Watermelon Salad with Tomatoes, Feta and Pistachios

Watermelon Salad with Tomatoes, Feta and Pistachios

Watermelon Salad with Tomatoes, Feta and Pistachios

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
  • 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.