1 cup balsamic vinegar
6 large heirloom tomatoes (such as Brandywine, Green Zebra, Pineapple Stripe)
Fresh ground pepper
1 red onion, shaved thin
8 (1/2-inch thick) watermelon slices
Leaves from 3 sprigs fresh oregano
6 large basil leaves, sliced thin
1/2 pound reduced-fat feta cheese
2 tablespoons extra-virgin olive oil
Place vinegar in small pot and cook over medium-high heat until the vinegar evaporates to a syrup consistency. Set aside to cool.
Slice tomatoes 1/2-inch thick and season to taste with salt and pepper.
Shave onion using a mandoline slicer or the fine blade of a vegetable shredder.
Cut watermelon slices into rounds with a cookie cutter.
Alternate different color tomatoes with watermelon rounds and shaved onion on 4 salad plates. Sprinkle on oregano, basil and feta cheese. Drizzle on balsamic vinegar and olive oil.
Makes 4 servings.
Per serving (without added salt): 400 calories / 17 grams total fat / 18 grams protein / 50 grams carbohydrates / 17.5 milligrams cholesterol / 867 milligrams sodium / 5.5 grams dietary fiber