With peak-season produce, you don't need many flavor embellishments--in this case, just a little cheese, a squeeze of fresh lemon juice, and a sprinkling of salt.
6 cups (1/2-inch) cubed seedless watermelon
2 cups chopped trimmed watercress (about 1 bunch)
3/4 cup (3 ounces) crumbled reduced-fat feta cheese
1/2 cup thinly sliced red onion
1/4 cup thinly sliced fresh basil
3 tablespoons thinly sliced fresh mint
3 tablespoons fresh lemon juice
1/4 teaspoon salt
How to Make It
Place all ingredients in a large bowl; toss gently to combine. Serve immediately.
Wine note: There's no better match for this refreshing watermelon salad than a chilled dry rosé. Both are cold, pink, crisp, and fruity--a magical marriage that's a must-try this summer. Two of my favorite rosés, one still, the other sparkling: Robert Hall Rosé de Robles 2005 from Paso Robles, California ($15) and Korbel Brut Rosé Sparkling Wine (nonvintage) from California ($11). --Karen MacNeil
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.