Bursting with flavour, this fresh tomato-watermelon salad can also be served over a bed of mixed greens. Big juicy chunks of tomato and watermelon deliver lots of gusto, but to prevent large bits of red onion from taking over, cut a whole red onion in quarters before thinly slicing.
Prep time: 15 minutes
Difficulty Level: Intermediate
Per serving: 180 calories, fat 13 g, sodium 180 mg, carbohydrate 11 g, fibre 2 g, protein 5 g.
1 Tbsp (15 mL) PC® Red Wine Vinegar
1 Tbsp (15 mL) fresh lemon juice
1 Tsp (5 mL) PC® black label Tarragon Prepared Mustard
2 Tbsp (25 mL) PC® New World EVOO Extra Virgin Olive Oil
2 Tbsp (25 mL) chopped fresh Italian parsley
2 cups (500 mL) cubed watermelon
2 PC® Flavour Burst Tomato of Yore Beefsteak Tomatoes, cored and cut in 3/4-inch (2 cm) chunks
1/3 cup (75 mL) thinly sliced red onion
1/3 cup (75 mL) crumbled drained PC® Feta Cheese in Brine
3 Tbsp (45 mL) chopped toasted almonds
Whisk together vinegar, lemon juice, mustard, oil and parsley in bowl; set aside.
Combine watermelon, tomatoes, onion, feta and almonds in large bowl; add vinaigrette and gently toss to combine.
TIP: Vinaigrette and salad can be prepared up to four hours in advance; keep separate and chilled and toss just before serving. To make this salad for a picnic, prepare vinaigrette in step 1 and pour into a 4 cup (1 L) jar. Layer with remaining ingredients in same order as step 2 and screw lid tightly on jar. Just before serving, pour into a bowl and toss gently.