Rozanne Gold's Watermelon And Feta Salad

By Mark Bittman

Total Time
10 minutes
Rating
4(32)
Comments
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Ingredients

  • 1¼pounds watermelon
  • ⅓pound feta cheese, thinly sliced or crumbled
  • ⅓pound oil-cured black olives, pitted and roughly chopped
  • 2tablespoons roughly chopped basil
  • Freshly ground black pepper
  • 2tablespoons extra-virgin olive oil, optional
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

165 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 4 grams protein; 474 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Remove the rind from the watermelon, then pit and thinly slice the flesh. Layer or toss it together with the feta and olives.

  2. Step 2

    Top with basil and pepper, and drizzle with olive oil, if desired. Serve immediately.

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Ratings

4 out of 5
32 user ratings
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Comments

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Karen in PA

Also great with mint!

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