Farmer Chris's Brandywine Tomato and Arugula Salad with Melon and Feta Sauce - 30g Carbs, 4g Fiber
From: Today's Diet & Nutrition Magazine
Recipe Courtesy of The Oldways Table, www.oldwayspt.org
Serves: 4
4 (1/4-inch thick) slices seedless watermelon
4 Brandywine tomatoes, sliced 1/4-inch thick
6 oz feta cheese
5 Tbsp extra virgin olive oil, plus more for drizzling
1/4 cup hot water
Sea salt and freshly ground black pepper
1 bunch arugula, trimmed, tough stems discarded
4 sprigs fresh oregano
1. Using a round cookie cutter or the top of a glass, cut
rounds from the watermelon slices. They should resemble
the tomato slices but may be a little smaller. Lay out
the melon and tomatoes on paper towels and season
with salt.
2. Combine the feta, olive oil, and hot water in a
blender and puree until smooth. Season with salt and a
little freshly ground pepper (it may not need much salt
depending on the saltiness of the feta).
3. On a large serving platter, arrange the tomatoes,
melon rounds, and arugula overlapping slightly, and
drizzle with the feta sauce. Roughly chop the oregano
leaves and sprinkle over the top. Drizzle with a little
more olive oil if desired, and serve.
Serves: 4
Nutrition per Serving:
379 Calories, 27g Fat, 9g Saturated Fat, 480mg Sodium,
30g Carbs, 4g Fiber, 9g Protein
