Watermelon-Tomato Salad

By sandy_h

From Cooking Light August 2017

Serve with Peach-Glazed Pork Tenderloin

Ingredients

• 1 Tbsp white balsamic vinegar
• 1 Tbsp extra-virgin olive oil
• 1/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 cup halved cherry tomatoes
• 1 cup baby arugula
• 1/4 cup thinly vertically sliced red onion
• 1/4 cup fresh mint leaves
• 12 oz. seedless watermelon, cut into thin triangle slices
• 1 oz. pecorino Romano cheese, shaved

Preparation

Step 1

Whisk together first 4 ingredients in a large bowl. Add tomatoes and remaining ingredients; toss gently.