All of these fruits have lots of water in them, so I hold off on the salt, which will only draw out more water and make the dressing soupy. Pepper and basil lend a good kick. Have a bowl of coarse salt nearby if desired.
Recipe information
Yield
Makes 6 servings
Ingredients
2 cups seeded and diced (3/4-inch) watermelon (you may use a combination of red and yellow watermelon)
4 ripe plum tomatoes, cut into 8 pieces each
1 hothouse (seedless) cucumber, peeled, halved lengthwise and cut into 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1/4 cup slivered fresh basil leaves
Freshly ground black pepper, to taste
Preparation
Step 1
1. Prepare all of the ingredients ahead of time and reserve them separately.
Step 2
2. Just before serving, drain the watermelon, tomatoes and cucumber in a colander and place them in a decorative serving bowl. Toss with the olive oil, basil and pepper. Serve immediately.
Nutrition Per Serving
Per serving: 70 calories
6g carbohydrates
1g protein
5g fat
no cholesterol.
#### Nutritional analysis provided by New Wellness
Richmond
Va.
