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.
Sprinkle with the salt and gently toss to combine.
Transfer to a colander and let drain for at least 10 minutes.
Transfer drained mixture to a large bowl and combine with the olives, mint, oil, and vinegar. Season with a generous amount of pepper.
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.