Chilled watermelon and chunks of cucumber are tossed with feta cheese, Kalamata olives, fresh mint and a drizzle of balsamic glaze. It’s that salty-sweet thing going on here that’s so good – and will keep you cool as a cucumber during these dog days of summer.
This is the ONLY salad I want this week; temperatures are going to be in the high 90’s all week long here in New York. During these sultry months, I usually make my watermelon salad with arugula, feta and red onion, but I loved this new combination with cucumber, mint and olives for an alternative, and a great way to use up any cucumbers you may have lying around.
You can double this to make a big bowl for a crowd, or cut it in half if you want to serve two. This makes a great side dish to grilled chicken, or seafood.
Chilled Watermelon Cucumber Feta Salad
Servings: 4 • Size: 1 1/4 cups • Old Points: 3 pts • Weight Watcher Points+: 3 pt
Calories: 112 • Fat: 3.5 g • Carb: 19 g • Fiber: 2 g • Protein: 4 g • Sugar: 15.5 g
Sodium: 233 mg • Cholest: 6.3 mg
- 4 cups chilled seedless watermelon, diced large
- 1 medium chilled English cucumber, peeled and diced
- 1/4 cup kalamata olives, pitted and sliced
- 1/4 cup (1 oz) crumbled feta
- 1 tablespoon fresh mint (or basil) leaves, thinly sliced
- 3 tbsp balsamic glaze
- ^ watermelon salad with arugula, feta and red onion (www.gordon-ramsay-recipe.com)
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