Old Ivory Egg Tomato, Watermelon, And Mint Salad

More from this source
Cooking Light


Add a comment


3 cups (1/2-inch-thick) slices Old Ivory Egg tomato (about 1 pound)

3 cups (1/2-inch thick) seedless watermelon wedges (about 12 ounces)

1/4 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

2 tablespoons small mint leaves

1 tablespoon fresh lime juice

1 teaspoon extravirgin olive oil

1/4 cup (1 ounce) crumbled feta cheese

You might also like

Scrambled Egg Bruschetta
Framed Cooks
Tomato, Broccoli & Mozzarella Pasta Casserole
The Kitchn
Bacon, Lettuce, Tomato And Fried Egg Sandwiches!
Framed Cooks
Poached Eggs With Mushrooms And Tomatoes
Real Simple
Herbed Tomato, Bacon & Egg Bites
The Naptime Chef
Bbt Sandwich (Bacon, Basil, Tomato)
Lulu Powers
Fried Eggs With Tomatoes, Watercress, And Bread...
Whole Living
Scrambled Eggs With Spinach And Tomatoes
Whole Living
Individual Spinach Quiche
Where Women Cook
Sunday Suppers