Refreshing Watermelon and Tomato Salad with Beets and Cheese

Name: Refreshing Watermelon and Tomato Salad with Beets and Cheese
Total time: 15 min
Yield: 4 people
Ingredients: 1 lb Cold watermelon (cubed); 2 count Ripe tomatoes; 7 oz Boiled and peeled beets; 3.5 oz Cheese (Feta or white salty cheese); 1 count Green pepper; 1 count Cucumber; 1 count Carrot; 2 tbsp Olive oil; 1 tbsp Lemon juice; 0.5 tsp Salt

Vegetarian • Gluten-Free • Low CarbUnder 15 Mins • No-CookBalancedLebanese/Arabic • Mediterranean

Easy

15min

180kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A cold and innovative summer salad that balances sweetness, saltiness, and crunch in one colorful and refreshing dish.

Refreshing Watermelon and Tomato Salad with Beets and Cheese is one of those innovative summer dishes that combines unconventional flavors into a stunning harmony. This recipe relies on contrasting tastes: the refreshing sweetness of watermelon meets the distinct earthy flavor of beets and the rich saltiness of cheese. The addition of ripe tomatoes and crunchy peppers gives the Refreshing Watermelon and Tomato Salad with Beets and Cheese a multi-layered texture that makes every bite unique. Using cucumber and carrot boosts nutritional value and adds extra levels of crunch. The secret to the success of Refreshing Watermelon and Tomato Salad with Beets and Cheese lies in chilling the ingredients thoroughly before preparation, making it the perfect dish to combat the heat. Beets add a beautiful purple hue that mingles with the red of the watermelon and tomatoes, turning the dish into a work of art on your table. The chef recommends using extra virgin olive oil to gently bind the flavors without overpowering the fresh produce. This salad is rich in lycopene from tomatoes and watermelon, and antioxidants from beets, making it an excellently healthy choice.

Ingredients

500 g Cold watermelon (cubed) (about 3 cups cubed)
2 count Ripe tomatoes (diced)
200 g Boiled and peeled beets (about 2 medium beets)
100 g Cheese (Feta or white salty cheese) (about 1/2 cup crumbled)
1 count Green pepper (diced into small cubes)
1 count Cucumber (cut into half-moons)
1 count Carrot (grated)
2 tbsp Olive oil
1 tbsp Lemon juice
0.5 tsp Salt

Instructions

1
Start by cutting the watermelon, tomatoes, beets, and cucumber into medium-sized cubes, making them as equal as possible to ensure visual consistency.
2
Remove the seeds from the green pepper and cut it into small pieces, then coarsely grate the carrot.
3
In a large mixing bowl, place the watermelon, tomatoes, beets, cucumber, green pepper, and grated carrot cubes.
4
Add the olive oil, lemon juice, and salt over the ingredients. Toss very gently with a large spoon so the watermelon doesn't crumble and the ingredients don't fully take on the color of the beets.
5
Transfer the salad to a serving dish, then crumble the cheese evenly on top.
6
Serve immediately while cold to ensure the best flavor and texture.

Chef's Tips

•For the best appearance, do not mix the cheese with the ingredients; instead, place it on top to maintain its bright white color.
•You can add a pinch of dried mint or fresh basil to provide an extra herbal flavor.
•Make sure the beets are completely cold before adding them to the watermelon so the vegetables do not wilt.