Looking for a refreshing and vibrant side dish that perfectly balances sweet and savory flavors? Look no further than this delightful Watermelon, Tomato, and Kalamata Olive Salad! This vegetarian and gluten-free recipe is not only easy to prepare but also a feast for the senses, making it an ideal addition to any summer gathering or casual dinner.
The star of this salad is the juicy, sweet watermelon, which pairs beautifully with the tangy beefsteak tomato and crisp cucumber. Each bite is a burst of freshness, enhanced by the briny kalamata olives and aromatic mint leaves. Drizzled with extra-virgin olive oil and balsamic vinegar, this dish is a harmonious blend of flavors that will leave your taste buds dancing.
With just 105 calories per serving, this salad is a guilt-free indulgence that can be enjoyed by everyone. It’s not only a great way to incorporate seasonal produce into your meals but also a fantastic way to impress your guests with a dish that looks as good as it tastes. Pair it with a chilled glass of Dog Point Sauvignon Blanc from New Zealand, and you have a match made in culinary heaven. So, roll up your sleeves and get ready to create a salad that’s as intriguing and juicy as the summer itself!
