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.
Yield: 6 servings (serving size: about 1 cup)
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Nutritional Information
Amount per serving
- Calories: 79
- Calories from fat: 21%
- Fat: 1.8g
- Saturated fat: 1g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 0.2g
- Protein: 4.4g
- Carbohydrate: 14.1g
- Fiber: 1g
- Cholesterol: 5mg
- Iron: 0.5mg
- Sodium: 290mg
- Calcium: 57mg
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
Preparation
- 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
Watermelon-Feta Salad with Fresh Herbs Recipe at a Glance
- COURSE: Salads
- CONVENIENCE: Entertaining, No-Cook, Quick/Easy
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Saturated Fat
- OCCASION: Summer
- PUBLICATION: Cooking Light
More Recipes for Salads
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Watermelon, Heirloom Tomato, and Feta Salad
Coastal Living -
Greek Salsa Salad with Grouper
Southern Living -
Spicy Watermelon Salad
Sunset
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