Tomato-Watermelon Salad with Feta and Toasted Almonds

Vegetarian
Gluten Free
Health score
21%
Tomato-Watermelon Salad with Feta and Toasted Almonds
45 min.
8
193kcal

Suggestions


Looking for a refreshing and vibrant dish that perfectly captures the essence of summer? Look no further than this delightful Tomato-Watermelon Salad with Feta and Toasted Almonds! This stunning salad combines the sweet juiciness of ripe heirloom tomatoes and watermelon, creating a beautiful harmony of flavors that is both light and satisfying.

Not only is this salad a feast for the eyes, but it's also packed with nutritional benefits, making it a fantastic choice for those seeking a vegetarian and gluten-free option. Each serving is bursting with fresh ingredients, including the peppery notes of arugula and the creamy tang of crumbled feta cheese, all elevated by the delightful crunch of lightly toasted almonds. The addition of assorted fresh herbs adds an aromatic touch that makes this dish truly irresistible.

Perfect as a side dish for barbecues, a starter for a sophisticated dinner party, or even as a snack on a warm afternoon, this salad can be prepared in just 45 minutes. With a tantalizing blend of flavors and textures, your guests will be impressed by your culinary prowess. So grab your favorite seasonal produce, gather around the table, and enjoy this exquisite Tomato-Watermelon Salad that brings together the very best of summer on a plate!

Ingredients

  • 0.5 cup almonds lightly toasted sliced
  • teaspoon kosher salt ()
  • ounces feta cheese crumbled
  • tablespoons herbs: rosemary fresh assorted chopped (such as dill, basil, and mint)
  • tablespoons olive oil extra virgin extra-virgin divided
  • 1.5 tablespoons red wine vinegar 
  • pounds tomatoes assorted cored ripe cut into 1 1/4-inch chunks ( 6 cups) (preferably heirloom)
  • cups arugula fresh

Equipment

  • bowl

Directions

  1. Combine melon and tomatoes in large bowl.
  2. Sprinkle with 1 teaspoon fleur de sel and toss to blend; let stand 15 minutes.
  3. Add 4 tablespoons oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired.
  4. Toss arugula in medium bowl with remaining 1 tablespoon oil. Divide arugula among plates. Top with melon salad; sprinkle with feta cheese and toasted almonds and serve.

Nutrition Facts

Calories193kcal
Protein11.2%
Fat70.63%
Carbs18.17%

Properties

Glycemic Index
17.38
Glycemic Load
2.09
Inflammation Score
-9
Nutrition Score
14.420434649872%

Flavonoids

Cyanidin
0.14mg
Catechin
0.07mg
Epigallocatechin
0.15mg
Epicatechin
0.03mg
Eriodictyol
0.01mg
Naringenin
1.18mg
Apigenin
3.24mg
Luteolin
0.03mg
Isorhamnetin
0.8mg
Kaempferol
5.43mg
Myricetin
0.44mg
Quercetin
2.2mg

Nutrients percent of daily need

Calories:193.04kcal
9.65%
Fat:15.88g
24.43%
Saturated Fat:3.85g
24.03%
Carbohydrates:9.2g
3.07%
Net Carbohydrates:6.15g
2.24%
Sugar:5.04g
5.6%
Cholesterol:15.77mg
5.26%
Sodium:506.53mg
22.02%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.66g
11.33%
Vitamin K:59.97µg
57.12%
Vitamin A:1974.05IU
39.48%
Vitamin C:27.56mg
33.41%
Vitamin E:3.76mg
25.05%
Manganese:0.38mg
19.14%
Vitamin B2:0.26mg
15.4%
Potassium:521.17mg
14.89%
Calcium:146.34mg
14.63%
Phosphorus:137.09mg
13.71%
Folate:50.54µg
12.64%
Fiber:3.05g
12.2%
Vitamin B6:0.23mg
11.57%
Magnesium:45.52mg
11.38%
Copper:0.18mg
8.97%
Vitamin B1:0.11mg
7.33%
Vitamin B3:1.46mg
7.3%
Zinc:1.07mg
7.11%
Iron:1.16mg
6.47%
Vitamin B12:0.3µg
4.99%
Vitamin B5:0.42mg
4.21%
Selenium:2.94µg
4.2%
Source:Epicurious