Tomato Watermelon Salad with Harissa Dressing

Alison Needham

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.

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Prep Time 20

Total Time 20

Course Salad

Cuisine American

Servings servings

Calories 342 kcal

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

Keywords bacon, feta, harissa, Heirloom Tomato Salad, summer salad, tomato watermelon salad, watermelon salad

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