Rozanne Gold's Watermelon And Feta Salad

By Mark Bittman

Published June 24, 1997

Total Time
10 minutes
Rating
4(33)
Comments
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Ingredients

  • 1 ¼ pounds watermelon

  • ⅓ pound feta cheese, thinly sliced or crumbled

  • ⅓ pound oil-cured black olives, pitted and roughly chopped

  • 2 tablespoons roughly chopped basil

  • Freshly ground black pepper

  • 2 tablespoons extra-virgin olive oil, optional

Ingredient Substitution Guide
Nutritional analysis per serving

10 grams carbs; 22 milligrams cholesterol; 165 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 13 grams fat; 1 gram fiber; 474 milligrams sodium; 4 grams protein; 6 grams sugar

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
33 user ratings
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Comments

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Karen in PA

Also great with mint!

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