Tomato-Watermelon Salad with Feta and Toasted Almonds recipes

Tomato-Watermelon Salad with Feta and Toasted Almonds recipes
9 Ingredients
  • 8 cups 1 1/4-inch chunks seedless watermelon (about 6 pounds)
  • 3 pounds ripe tomatoes (preferably heirloom) in assorted colors, cored, cut into 1 1/4-inch chunks (about 6 cups)
  • 1 teaspoon (or more) fleur de sel or coarse kosher salt
  • 5 tablespoons extra-virgin olive oil, divided
  • 1 1/2 tablespoons red wine vinegar
  • 3 tablespoons chopped assorted fresh herbs (such as dill, basil, and mint)
  • 6 cups fresh arugula leaves or small watercress sprigs
  • 1 cup crumbled feta cheese (about 5 ounces)
  • 1/2 cup sliced almonds, lightly toasted
Nutrition
333
17% daily value
7 servings
                                       
                                            high-​fiber, vegetarian, gluten-​free
     

Fat

28% 18

Saturated

24% 5

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

13% 40

Carbs (net)

- 35

Fiber

20% 5

Sugars

- 31

Sugars, added

- 0

Protein

18% 9

Cholesterol

6% 18

Sodium

20% 474

Calcium

19% 194

Magnesium

23% 91

Potassium

29% 1031

Iron

13% 2

Zinc

11% 2

Phosphorus

28% 199

Vitamin A

27% 243

Vitamin C

105% 63

Thiamin (B1)

17% 0

Riboflavin (B2)

22% 0

Niacin (B3)

12% 2

Vitamin B6

22% 0

Folate equivalent (total)

17% 69

Folate (food)

- 69

Folic acid

- 0

Vitamin B12

6% 0

Vitamin D

0% 0

Vitamin E

22% 4

Vitamin K

84% 67
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