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Watermelon, Tomato and Feta Salad
(29)
Rate this recipe
Preparation
20 min
Makes
6 appetizers
Featured in RICARDO Magazine SUMMER 2015
Vegetarian
Nut-free
Gluten-free
Egg-free
See
Nutrition Facts
Categories
Ingredients
1 large seedless watermelon (see note)
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) lime juice
1/4 tsp curry powder
2 large tomatoes, cut into wedges
¾ cup (115 g) feta cheese cut into large chunks
3 tbsp chopped fresh basil
3 tbsp fresh chives cut into ½-inch (1 cm) pieces
Salt and pepper
Preparation
On a work surface, cut a 1-inch (2.5 cm) thick slice of watermelon lengthwise. Place in the middle of a large serving platter and set aside.
In a large bowl, combine the oil, lime juice and curry powder with a whisk. Season with salt and pepper.
Add the tomatoes, feta and herbs. Toss to coat thoroughly with the vinaigrette and adjust the seasoning.
Arrange the tomato salad over the watermelon slice. When ready to serve, cut into wedges.
Note from Ricardo
If using a smaller watermelon, cut 1-inch (2.5 cm) slices for individual portions.
Personal Note
To help you with this recipe
RICARDO Large Cutting Board
25.99 $
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