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)
Recipe from Cooking Light

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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

  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
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