Photo: Anna Pelzer
Watermelon Salad with Feta and Mint
10 ingredients
25 min
10
openrecipes
Nothing starts a summer meal better than this beautiful salad! It’s surprising, refreshing and scrumptious! I love how the black olives tease you by looking like seeds but of course, you use a seedless watermelon. The olives are a delicious burst of salty goodness in contrast to the sweet watermelon. Adapted from Jacques Pepin’s recipe in the 2007 issue of Food and Wine magazine.
Estimated Nutrition (whole recipe, rough)
346
Calories
10g
Protein
24g
Fat
28g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Watermelon | 1 cup diced (152g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Mint | 2 tbsp fresh (3g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ⅓ cups Extra Virgin Olive Oil
- 3 Tablespoons Fresh Lemon Juice
- 2 teaspoons Kosher Salt
- 1 teaspoon Tabasco
- ½ teaspoons Freshly Ground Pepper
- 10 cups Seedless Watermelon, Cut Into 1.5-inch Chunks, Chilled
- 2 cups Feta Cheese, Crumbled
- 1-¼ cup Pitted Kalamata Olives, Coarsely Chopped
- 1 Small Sweet Onion, Cut Into 1/2-inch Dice
- 1 cup Coarsley Chopped Mint Leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes