Watermelon & Tomato Salad

My friend Juli McDermott served this at bunko last year. Perfect for summer! Serves 8


3 lbs.watermelon, cut into ½-inch cubes

1 ½ C. red and gold cherry tomatoes
½ C. packed cilantro leaves
2 t. minced shallot
Kosher salt to taste
3 T. olive oil
1 T. Champagne vinegar (or more)
feta cheese, crumbled (opt.)



Place watermelon in a large bowl. Cut tomatoes in half or quarters if large and add to the bowl. Lightly
chop cilantro, then add to watermelon, along with shallot, salt, olive oil and vinegar. Mix well. Plate and top with crumbled feta.

Per ¾ C. 80 calories (w/o cheese)