Greek Tomato & Watermelon Feta Salad

Greek Tomato & Watermelon Feta Salad

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From: Diabetic Living Magazine, Summer 2019

Sweet, hydrating, colorful watermelon is a fun swap for its botanical cousin, cucumber, which is traditional in a Greek salad. Briny and creamy feta pairs perfectly with the fruit and vegetables in this colorful and easy summer salad that takes just 15 minutes to make.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • Dressing
  • 2 tablespoons extra-virgin olive oil
  • 1½ tablespoons red-wine vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • Salad
  • 1 romaine heart (7 oz.), torn into pieces (3 cups)
  • 1 pint cherry tomatoes, halved
  • 1 cup chopped orange bell pepper
  • 1 cup cubed seedless watermelon
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh oregano
  • 2 teaspoons chopped fresh mint
  • 15 pitted Kalamata olives, quartered lengthwise
  • ½ cup crumbled feta cheese

Preparation

  • Prep

  • Ready In

  1. To prepare dressing: Whisk oil, vinegar, salt, and pepper in a large bowl.
  2. To prepare salad: Add romaine, tomatoes, bell pepper, watermelon, parsley, oregano, and mint to the bowl; toss with the dressing. Top with olives and feta, gently toss again, and serve immediately.
  • To make ahead: The salad is best when served right away. To serve at a picnic or buffet, plate the watermelon separately and let guests add it as a topping when serving.

Nutrition information

  • Serving size: 1 generous cup
  • Per serving: 131 calories; 10 g fat(3 g sat); 2 g fiber; 8 g carbohydrates; 3 g protein; 58 mcg folate; 11 mg cholesterol; 5 g sugars; 0 g added sugars; 3,580 IU vitamin A; 44 mg vitamin C; 85 mg calcium; 1 mg iron; 368 mg sodium; 279 mg potassium
  • Nutrition Bonus: Vitamin C (73% daily value), Vitamin A (72% dv)
  • Carbohydrate Servings: ½

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