5 cups seeded watermelon cubes (¾ inch)
3 cups of cubed tomatoes (¾ inch)
¼ teaspoon salt
1 small red onion, quartered and thinly sliced
¼ cup red wine vinegar
2 tablespoons extra virgin olive oil
1 teaspoon black pepper
6 lettuce leaves

6, 1½ cup servings


Combine watermelon and tomatoes in a large bowl. Sprinkle with salt; toss to coat. Let stand 15 minutes. Stir in onion, vinegar, and oil. Cover and chill 2 hours. Serve chilled on lettuce leaves, if desired. Sprinkle with cracked black pepper to taste.

Nutritional Analysis: 
100 calories
5 g fat
2 g protein
18 g carbohydrate
0 mg cholesterol
105 mg sodium

Watermelon Tomato Salad - Plate it Up! Kentucky Proud

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

May, 2010

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.