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Watermelon and feta salad
38 people liked
A colourful medley of watermelon, cucumber, and crisp capsicum, brought to life with tangy olives and crumbled feta, this salad is a fresh twist on the classic Greek salad.
4
Serves
0.4
Serves of Fruit
(Per Serve)
1.3
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 1/8 Seedless watermelon, rind removed (roughly 500g) cut into 2cm cubes
- 1 Lebanese cucumber, chopped
- 1 small green capsicum, roughly chopped
- ½ red onion, thinly sliced
- ½ cup pitted Kalamata olives
- 75g low-fat Fetta cheese, cubed
- ½ cup fresh mint, shredded, plus extra to serve
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
METHOD:
- Place the watermelon, cucumber, capsicum, feta, olives, red onion and fresh mint in a medium-sized bowl.
- Pour over the vinegar and olive oil and gently toss the salad to coat.
- Pour the salad onto a serving plate and serve with extra mint on top.
RECIPE NOTES:
Feel free to substitute the fresh mint for 1 tablespoon dried mint or swap in fresh basil instead.
NUTRITION: Per Serving
753
kJ
10.3g
Fat
2.8g
Sat. Fat
12.7g
Carbs
12g
Sugars
3.5g
Fibre
7.6g
Protein
430mg
Sodium
NUTRITION: Per 100 grams
250g
kJ
3.4g
Fat
0.9g
Sat. Fat
4.2g
Carbs
4g
Sugars
1.1g
Fibre
2.5g
Protein
140mg
Sodium
