What is more cooling than sweet, cold watermelon? This salad is commonly eaten in the Mediterranean and parts of the Middle East, where the summers are sweltering. is a revelation to those who have never tasted it. At first, the combination seems unlikely– salty feta with sweet watermelon? But one taste, and you’ll be convinced. This salad is an example of the balance of contrasting flavors. I use this recipe for a low-sodium cooking class I teach for patients with hypertension (high blood pressure). Yes, another surprise– despite the saltiness of feta, this is a low-sodium dish because a little feta goes a long way. Bring this to your next summer picnic or potluck, and be prepared for compliments. You don’t have to tell your guests how easy it is to make this or that it’s healthy, if you don’t want to.
Watermelon, Feta and Mint Salad
1 small seedless watermelon (about 5 pounds)
¼ cup feta cheese (3-4 ounces)
a fistful of fresh mint leaves (about ¼ cup)
1 Tbsp olive oil
1. Cut watermelon into ½ inch cubes and place into a salad bowl.
2. Crumble feta over the watermelon cubes.
3. Separate mint leaves from stems and julienne finely (chiffonade). Toss over the watermelon cubes.
4. Drizzle olive oil over the watermelon salad and gently stir to combine.
Total Fat 2g
Saturated Fat .5g
Total Carbohydrate 14g
Dietary Fiber .75g
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