Tomato, Watermelon and Kale Salad

What says summer more than watermelon? Try this recipe to include the treat in an unexpected way.
Prep time: 15 minutes
1½ lb seedless watermelon, cut into 1-inch chunks (4 cups)
1 pint (2 cups) mixed baby tomatoes, preferably heirloom, halved
⅓ cup each slivered red onion and torn fresh basil leaves
4 cups baby kale, arugula or watercress
3 oz fresh goat cheese, crumbled (¾ cup)
2 Tbsp extra-virgin olive oil
1 Tbsp white balsamic vinegar
½ tsp kosher salt
¼ tsp cayenne pepper
  1. In a large serving bowl, combine watermelon, tomatoes, onion and basil. Place greens and goat cheese on top of watermelon mixture, but do not toss. (If not serving immediately, salad can be covered and refrigerated up to 3 hours at this point.)
  2. In a 1-cup glass measuring cup, whisk oil, vinegar, salt and cayenne. Drizzle dressing over salad and toss gently to coat. Serve immediately.
Makes 8 (1-cup) servings. Each serving: 111 cal, 7 g fat, 4 g protein, 12 g carb. Adapted from Redbook.