Watermelon and tomato salad with feta and pumpkin seeds
3 cup(s), seedless, cut into chunks
10 oz, yellow variety, cut into chunks
½ cup(s), leaves, torn
Uncooked red onion(s)
¼ cup(s), sliced, or less to taste
Fresh lime juice
2 tsp, extra-virgin
⅛ tsp, freshly ground (or more to taste)
4 cup(s), or baby arugula
Crumbled feta cheese
Green pumpkin seeds (pepitas)
4 Tbsp, toasted
- In a large bowl, toss together watermelon, tomatoes, basil, onion, lime juice, oil, salt and pepper.
- 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.
- Serving size: 1 salad