Watermelon and Tomato Salad with Feta and Pumpkin Seeds

By á-31592

WW Smartpoints: 3
This refreshing salad is a wonderful mixture of sweet, salty, tart and peppery. Yellow tomatoes offer a beautiful color contrast to the pink watermelon, but if not in season, red tomatoes will be just as delicious.

Ingredients

• 3 cup(s)fresh watermelon, seedless, cut into chunks
• 10 ozfresh tomato(es), yellow variety, cut into chunks
• 1 ⁄2cup(s)basil, leaves, torn ™
• 1 ⁄4cup(s)uncooked red onion(s), or less to taste
• 3 Tbspfresh lime juice
• 2 tspolive oil, extra-virgin
• 1 ⁄2tsptable salt
• 1 ⁄8tspblack pepper, freshly ground (or more to taste)
• 4 cup(s)fresh watercress, or baby arugula
• 8 Tbspcrumbled feta cheese
• 4 Tbspgreen pumpkin seeds (pepitas), toasted

Details

Adapted from epicurious.com

Preparation

Step 1

1 In a large bowl, toss together watermelon, tomatoes, basil, onion, lime juice, oil, salt and pepper.

Step 2 Arrange 1 c watercress on each of 4 serving plates; top each with 1 c watermelon mixture, 2 Tbsp cheese and 1 Tbsp pumpkin seeds. Evenly drizzle salads with any remaining liquid in bottom of bowl; serve immediately to prevent mixture from getting too soggy.

Step 3 Serving size: 1 salad