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Watermelon-Feta Salad with Fresh Herbs

Yield 6 servings (serving size: about 1 cup)
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.

Ingredients

  • 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

Nutrition Information

  • calories 79
  • caloriesfromfat 21 %
  • fat 1.8 g
  • satfat 1 g
  • monofat 0.5 g
  • polyfat 0.2 g
  • protein 4.4 g
  • carbohydrate 14.1 g
  • fiber 1 g
  • cholesterol 5 mg
  • iron 0.5 mg
  • sodium 290 mg
  • calcium 57 mg

How to Make It

  1. Place all ingredients in a large bowl; toss gently to combine. Serve immediately.

  2. 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