Watermelon Steak Salad : it may sound a little strange, but give it a try and you will be hooked!
Inspired by the traditional Israeli watermelon salad, we created this recipe incorporating protein-rich chickpeas, greens, and sweet tomatoes beautifully arranged on top of a thick, slice of watermelon. All drizzled with a tangy lemon, mustard and olive oil dressing. A light, refreshing addition to a summer brunch, lunch or light dinner!
Need a vegan option? Skip the feta and crumble some cashew ricotta on top instead. Just as delicious!!
Find the recipe HERE !Print
1 small baby watermelon
6 romaine lettuce leaves, chopped (you can also use your favorite greens)
16 red cherry tomatoes, sliced in half
6 small yellow tomatoes, quartered
1 cup crumbled sheep’s feta cheese ( about 6 ounces)
1 -15 oz can garbanzo beans
1 cup chopped parsley
2 teaspoon sumac
For the dressing:
2 tablespoon brown mustard
2 tablespoon lemon
1 tablespoon Extra Virgin Olive Oil
⅛ teaspoon salt
Find instructions for this recipe HERE !