Watermelon-Feta Salad with Fresh Herbs

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 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional 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


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


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

David Bonom,

Cooking Light

June 2007
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