Watermelon, Heirloom Tomato And Feta Salad

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Gourmande in the Kitchen
Nutrition per serving    (USDA % daily values)
CAL
295
FAT
70%
CHOL
25%
SOD
60%

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Ingredients for 4 servings

3 small heirloom tomatoes, cut into cubes

½ a small English cucumber or 2 small Persian cucumbers, peeled, seeded, and cut into cubes

1 lb (2 cups) seedless watermelon, cut into cubes

8 ounces feta cheese, cut into cubes

100 g (1/2 cup) pitted black olives, coarsely chopped

1 Tablespoon of aged balsamic vinegar

2 Tablespoons extra virgin olive oil

¼ cup finely chopped fresh basil and mint

Fine sea salt such as fleur de sel to taste

Freshly ground black pepper to taste

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