Ingredients
Base recipe = 2 appetizer servings. Adjust to scale amounts.
- 300 g fresh watermelon, cut evenly
- 225 g vine-ripe tomatoes, diced
- 10 g fresh basil, chiffonade
- 15 g red wine vinegar
- 15 g extra-virgin olive oil
- 1.25 g sea salt
- 0.5 g freshly ground black pepper
Preparation
- Marinate tomatoes: Combine tomatoes with salt, pepper, red wine vinegar, and olive oil. Let sit 5 minutes.
- Plate: Arrange chilled watermelon pieces on a plate. Spoon the marinated tomatoes over and finish with basil chiffonade. Serve immediately.
| Calories | ~110 kcal |
| Fat | ~5 g |
| Carbohydrates | ~15 g |
| Fiber | ~2 g |
| Sugar | ~10 g |
| Protein | ~2 g |
