Watermelon Salad with Feta and Tomatoes
There is nothing like a watermelon salad with feta and tomatoes in the summer. We found a sweet yellow watermelon and combined it with the red seedless for fabulous fresh flavors.
Servings: 8
Calories: 139kcal
Equipment
- Salt Block Platter
Ingredients
- 4 cups watermelon balls we used yellow and red seedless
- 2 cup cherry tomatoes
- 5 ounces feta cheese
- 1/4 cup fresh mint
- Dressing
- 1/4 cup EVOO
- 2 T red wine vinegar
- 1 t salt
- 1/2 T
lime juice
Instructions
- Combine the 1/4 cup EVOO, 2 T red wine vinegar, 1 t salt, and 1/2 T lime juice in a small bowl. Set aside.
- Wtih a 2 inch ball scoop, make 4 cups watermelon balls using a combination of red and yellow seedless watermelon.
- Halve the cherry tomatoes to make 2 cups.
- Combine tomatoes and watermelon with feta cheese
- Add mint and dressing. Chill for 30 minutes.
- Serve on a platter. We used a salt block which creates incredible flavor. If you have a slt block, eliminate the salt in the recipe. We love ours!
- Drizzle with balsamic glaze.
Notes
If you don't have lime juice, lemon juice works pretty well, too.
This watermelon salad recipe is best enjoyed on the day it was made, but it can be kept refrigerated in a sealed container for up to three days and still retain its freshness. After that, the flavor quality may decrease, and the watermelon may begin to break down or soften.
Nutrition
Serving: 1 | Calories: 139kcal | Carbohydrates: 9g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 16mg | Sodium: 498mg | Potassium: 187mg | Fiber: 1g | Sugar: 6g | Vitamin A: 749IU | Vitamin C: 15mg | Calcium: 101mg | Iron: 1mg