Tomato and watermelon salad

Recipe

Are you looking for a refreshing appetizer to serve on a hot day?

If so, this sweet and juicy salad is sure to delight your taste buds.

Start to finish: 20 minutes (20 minutes active)

Servings: 4

Ingredients

• 4 small Italian tomatoes, quartered

• 2 cups yellow cherry tomatoes, halved

• 2 cups watermelon, seeded and diced

• 1 cup red onion, minced

• 1 cup feta cheese, crumbled

• 1 cup arugula

• 1/2 cup fresh mint leaves

• 1 cup extra virgin olive oil

• Juice of one lemon

• 1/2 cup cream of balsamic

• Salt and pepper, to taste

Directions mixture evenly onto half of crust to within 1/2 inch of edge.

1. In a large mixing bowl, toss the tomatoes, watermelon, red onion, feta, arugula and mint. Divide the salad equally among 4 bowls.

2. Drizzle each salad with a quarter of the olive oil, lemon juice and cream of balsamic. Season with salt and pepper to taste, and serve immediately.

5. In a small bowl, beat egg and 1 tablespoon water; brush over edge of crust. Fold untopped half of crust over apple mixture; firmly press edge to seal. Flute edge; cut small slits in several places in top crust. Brush top with remaining egg mixture.

6. Bake 25 to 35 minutes or until crust is golden brown. Serve warm or cool. Drizzle with icing, if desired.

Expert tips: Tart apples, such as Granny Smith or McIntosh, make flavorful pies. Braeburn or Gala apples provide good texture and a slightly sweeter flavor.