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Add a photoServings: 8
Ingredients
- 4 c. large-diced watermelon
- 4 c. large-diced tomatoes - (5 med)
- 1 c. thinly-sliced red onion
- 2 Tbsp. thinly-sliced (chiffonade) basil divided
- 1/4 c. extra-virgin extra virgin olive oil
- 2 Tbsp. balsamic vinegar
- 1 tsp kosher salt
- Â Â Freshly-grnd black pepper to taste
Directions
- Place the watermelon, tomato, onion and half the basil in large mixing bowl. Drizzle with oil and vinegar.
- Season to taste with salt and pepper, toss, sprinkle with the remaining basil, and serve.
- This recipe yields 6 to 8 (1 c.) servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 11g | |
| Recipe makes 8 servings | |
| Calories 63 | |
| Calories from Fat 60 | 95% |
| Total Fat 6.75g | 8% |
| Saturated Fat 0.93g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 292mg | 12% |
| Potassium 5mg | 0% |
| Total Carbs 0.68g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.6g | 0% |
| Protein 0.02g | 0% |
