Tomato, Watermelon and Feta Stacks

Tomato, Watermelon and Feta Stacks

Bloggers Adam and Joanne Gallagher from Inspired Taste create a stacked salad of tomato, watermelon, basil and feta cheese.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

8

servings

1
small seedless watermelon
3
medium tomatoes
20
fresh basil leaves
3
tablespoons crumbled feta cheese
2
tablespoons olive oil
Salt and pepper
  1. Cut watermelon into 1/2-inch-thick slices. Use 2 1/2-inch round cookie cutter to cut 24 rounds.
  2. Cut tomatoes into 1/2-inch-thick slices.
  3. For each salad, starting with 1 watermelon round, alternately stack 2 tomato slices, 2 basil leaves and 3 watermelon slices. Top each with about 1 teaspoon feta cheese. Slice remaining basil leaves; sprinkle on top of stacks.
  4. Drizzle oil over each stack; season with salt and pepper.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitute cantaloupe or honeydew melon for the watermelon.
Serve at a barbecue, summer get-together, or as a simple side dish at dinner.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.