Watermelon, Tomato and Baby Kale or Arugula Salad
If you love fresh summer watermelon, you will love this recipe. The sweetness of the watermelon is offset with the acid in the tomato and onion and the heat in the cayenne pepper. Just a little cayenne pepper goes a longway, giving you a gentle hint of the pepper flavor. It is important to use only baby kale or baby arugula for this salad. The grown up version will be too tough. This is perfect for a picnic. To keep it fresh, don't make it too far ahead before serving. Like most salads, wait until serving before drizzling the vinaigrette over the greens and topping with the fresh goat cheese
Servings: 4
Calories: 205kcal
Ingredients
- 3 Tablespoons olive oil
- 1 1/2 Tablespoon White Balsamic Vinegar
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 4 cups watermelon cut into 1" cubes
- 1 1/2 cups grape tomatoes sliced in 1/2 lengthwise
- 1/2 small red onion sliced
- 1 handful basil leaves torn
- 4 ounces baby kale or arugula leaves
- 2 ounces fresh goat cheese crumbled
Instructions
- Make the vinaigrette by combining the olive oil, white balsamic vinegar, salt and cayenne pepper in a small bowl, dressing container or jar. If you are taking this to a picnic, choose a recycled covered jar that you can leave behind.
- Spread the watermelon, sliced tomatoes, sliced onion and basil on a large serving platter. Top with the baby kale or arugula.
- When it is time to serve, push the greens down to mix with the watermelon slightly, drizzle with the vinaigrette.
- Crumble cold goat cheese over the top or leave on the side. DO NOT TOSS the goat cheese into the salad or it will become milky.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
Calories: 205kcal