Rating: 5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 3

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

Joanne Weir
Recipe by Cooking Light June 2009

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Recipe Summary

Yield:
6 servings (serving size: 2/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a small bowl, and let stand for 30 minutes. Drain.

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  • 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.

Nutrition Facts

77 calories; fat 3.9g; saturated fat 1.3g; mono fat 2g; poly fat 0.4g; protein 1.9g; carbohydrates 9.8g; fiber 1.2g; cholesterol 6mg; iron 0.4mg; sodium 152mg; calcium 51mg.
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