Tomato Watermelon Salad with Harissa Dressing
This summer salad would make the perfect side dish to grilled steak or chicken, or can be served as a main course with the addition of chickpeas and/or bacon. The creamy harissa dressing can be as mild or as spicy as you want. Add the harissa sparingly at first...you can always add more later.
Equipment
- Large Platter or Salad Bowl
Ingredients
- 4 ounces wild arugula rocket
- 1 pound heirloom tomatoes sliced or cut into chunks
- 1 cup cubed watermelon
- ½ teaspoon sea salt
- 4 ounces feta cheese cut into ½ inch cubes
- 1 cup canned chickpeas garbanzo beans, rinsed
- 4 slices bacon cooked and crumbled (optional)
- extra mint leaves for garnish
For the dressing:
- 1 tablespoon minced mint leaves
- ⅓ cup low-fat Greek yogurt
- juice from ½ a lemon
- 1 tablespoon harissa use less if you want it less spicy
- pinch of salt
Instructions
- Spread the arugula over a large platter. Top with the tomato slices, chunks of watermelon and feta cheese. Sprinkle salt lightly over the tomatoes and watermelon.
- Prepare the dressing. Whisk the mint, yogurt, lemon juice and harissa in a small bowl. Add salt to taste. Drizzle dressing over the salad.
- Top with the chickpeas and bacon (if using). Garnish with additional mint leaves. Serve immediately.
Nutrition
Serving: 1portionCalories: 342kcalCarbohydrates: 21gProtein: 17gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gCholesterol: 54mgSodium: 1198mgPotassium: 716mgFiber: 5gSugar: 9gVitamin A: 2640IUVitamin C: 31mgCalcium: 316mgIron: 2mg
Tried this recipe?Let us know how it was!