Watermelon Salad with Pickled Onions and Feta

The sharpness of pickled onions offers a pleasing contrast to crisp, juicy watermelon and salty, creamy feta cheese.

Yield: 6 servings (serving size: 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 77
  • Fat: 3.9g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.4g
  • Protein: 1.9g
  • Carbohydrate: 9.8g
  • Fiber: 1.2g
  • Cholesterol: 6mg
  • Iron: 0.4mg
  • Sodium: 152mg
  • Calcium: 51mg

Ingredients

  • 1 cup vertically sliced red onion
  • 1/4 cup red wine vinegar
  • 1/4 teaspoon kosher salt
  • 1 1/2 tablespoons white balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/2 cups cubed seedless watermelon
  • 1 small cucumber, halved lengthwise and thinly sliced (about 1 cup)
  • 1/4 cup (1 ounce) crumbled feta cheese
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh basil

Preparation

  1. 1. Combine first 3 ingredients in a small bowl, and let stand for 30 minutes. Drain.
  2. 2. Combine balsamic vinegar, oil, and pepper in a large bowl; stir well with a whisk. Add onion mixture, watermelon, and cucumber; toss gently to coat. Arrange watermelon mixture on a platter. Top with cheese, mint, and basil.
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