Ingredients
Base recipe = 2 appetizer servings. Adjust to scale amounts.
- 2 cups fresh watermelon, cut evenly
- 1 1/2 cups vine-ripe tomatoes, diced
- 1/4 cup fresh basil, chiffonade
- 1 Tbsp red wine vinegar
- 1 Tbsp extra-virgin olive oil
- 1/4 tsp sea salt
- 1/4 tsp 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 |
