Tomato & Watermelon Salad with Fat Free Balsamic Vinaigrette
| Serves: | Total Time: |
|---|---|
| 6 | 20 min |
Directions
- In a large mixing bowl take all of the tomatoes, melon, mint, red onion, and Cindy's Kitchen Fat Free Balsamic Vinaigrette and gently toss together. Lightly season with salt & pepper.
- Place into a deep serving bowl or platter and garnish with crumbled feta. Garnish with chopped chives. Serve immediately.
Neil Patrick Hudson
Executive Chef
Bartlett's Farm is Nantucket Island's oldest & largest family owned farm. Neil honed his culinary skills in Toronto.
Ingredients
- 1/2 of a yellow seedless watermelon peeled and diced
- 6 large cored red heirloom tomatoes cut into large dice
- 2 tablespoons of chopped fresh mint
- 1 small red onion julienned
- 1 pint of yellow cherry or grape tomatoes
- 1.5 cups of crumbled feta cheese
- 1 tablespoon chopped chives
- 6 tablespoons Cindy's Kitchen Fat Free Balsamic Vinaigrette
This recipe was made using Fat Free Balsamic Vinaigrette.