Watermelon, Cucumber And Tomato Salad Recipe - Cooking Index
Watermelon, Cucumber And Tomato Salad Recipe - Cooking Index
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.
Courses: Salads| 2 cups | 292g / 10oz | Diced (3/4") seeded watermelon |
| = (you may use a combination of | ||
| Red and yellow watermelon) | ||
| 4 | Ripe plum tomatoes - cut 8 pieces each | |
| 1 | Hothouse (seedless) cucumber - peeled, and | |
| Halved lengthwise, and cut into 1/2" piece | ||
| 2 tablespoons | 30ml | Extra-virgin olive oil |
| 1/4 cup | 10g / 0.4oz | Slivered fresh basil leaves |
| Freshly-ground black pepper - to taste |
Prepare all of the ingredients ahead of time and reserve them separately.
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.
This recipe yields 6 servings.
Nutritional Analysis Per Serving: 70 calories, 6g carbohydrates, 1g protein, 5g fat, no cholesterol.
Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: - 06-30-2002 - S(Reformatted for MC6): - 07-29-2002 by Joe Comiskey - [email protected]
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.