Watermelon, Tomato, and Kalamata Olive Salad

Name: Watermelon, Tomato, and Kalamata Olive Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon balsamic vinegar; 1 medium beefsteak tomato, seeded and cut into medium dice; 4 servings Freshly ground black pepper; 1 medium English cucumber, peeled, seeded, and cut into medium dice; 1 Tbsp packed tablespoon thinly sliced fresh mint leaves; 59 milliliters kalamata olives, pitted and halved; 2 teaspoons kosher salt; 2 teaspoons extra-virgin olive oil; 28 grams ricotta salata, thinly sliced; 454 grams cups large-dice seedless watermelon (about

Watermelon, Tomato, and Kalamata Olive Salad

Watermelon, Tomato, and Kalamatan Olive Salad is a gluten free, primal, and vegetarian side dish. This recipe serves 4. One portion of this dish contains approximately 3g of protein, 5g of fat, and a total of 105 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. It will be a hit at your Summer event. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up cucumber, large-dice watermelon, kosher salt, and a few other things to make it today.

Instructions

Combine the watermelon, cucumber, and tomato in a large bowl.

Ingredients you will need

Watermelon

Cucumber

Tomato

Equipment you will use

Bowl

Sprinkle with the salt and gently toss to combine.

Ingredients you will need

Salt

Transfer to a colander and let drain for at least 10 minutes.

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Colander

Transfer drained mixture to a large bowl and combine with the olives, mint, oil, and vinegar. Season with a generous amount of pepper.

Ingredients you will need

Vinegar

Olives

Pepper

Mint

Cooking Oil

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Bowl

Sprinkle the cheese over the top and serve.Beverage pairing: Dog Point Sauvignon Blanc, New Zealand. The vinegar, olives, and tomato demand a wine with high acid, but the watermelon asks for something with a little tropical fruit. Sauvignon Blanc is the answer, and this one from Dog Point Vineyard in New Zealand is the most delicious around. Like the salad, it’s an intriguing and juicy blend of savory and sweet with a great acid kick.

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Sauvignon Blanc