Appetizers / Soups / Salads

Watermelon, Tomato and Kalamata Olive Salad takes 20 minutes to prepare.

Watermelon, Tomato and Kalamata Olive Salad takes several minutes to cook.

Watermelon, Tomato and Kalamata Olive Salad makes 10 servings.

The ingredients for Watermelon, Tomato and Kalamata Olive Salad are:

8 cups watermelon, large dice, seeds removed
4 plum tomatoes, seeded and diced
2 cucumbers, peeled, seeded and diced
2 teaspoons kosher salt
1/2 cup pitted and halved kalamata olives
1 teaspoon extra-virgin olive oil
10 thinly sliced fresh basil leaves
1.5 oz. feta cheese, crumbled

Here is how you make Watermelon, Tomato and Kalamata Olive Salad:

Combine watermelon, tomato and cucumber in a large bowl. Sprinkle with salt and gently toss to combine. Transfer mixtrue to a colander and let drain for at least 10 minutes. Transfer mixture to a salad bowl and combine with olives, vinegar, olive oil, basil and a generous amount of freshly ground black pepper. Sprinkle cheese over the top and serve.Number of Servings: 10Recipe submitted by SparkPeople user SUEDEAUNIM.

The nutritional information for Watermelon, Tomato and Kalamata Olive Salad is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 104.1

• Total Fat: 5.7 g
• Cholesterol: 3.8 mg
• Sodium: 671.6 mg
• Total Carbs: 12.6 g
• Dietary Fiber: 1.3 g
• Protein: 1.9 g

The dietary needs meet for Watermelon, Tomato and Kalamata Olive Salad is Vegetarian