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.

Recipe by Cooking Light June 2007

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Place all ingredients in a large bowl; toss gently to combine. Serve immediately.

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  • 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

Nutrition Facts

79 calories; calories from fat 21%; fat 1.8g; saturated fat 1g; mono fat 0.5g; poly fat 0.2g; protein 4.4g; carbohydrates 14.1g; fiber 1g; cholesterol 5mg; iron 0.5mg; sodium 290mg; calcium 57mg.
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