Summer Watermelon Salad
A fresh and tasty combination of salty, juicy and sweet perfect for a hot day, especially served in the watermelon shell.
Yield
6 servingsPrep
25 minCook
0 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
red onion
halved and thinly sliced |
|
| 1 | tablespoon |
lime juice
fresh |
|
| 1 ½ | quarts |
watermelon
seeded and cubed |
*
|
| ¾ | cup |
feta cheese
crumbled |
|
| ½ | cup |
black olives
pitted and halved |
*
|
| 1 | cup |
mint leaves
fresh chopped |
*
|
| 2 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
red onion
halved and thinly sliced |
|
| 15 | ml |
lime juice
fresh |
|
| 1.5 | quarts |
watermelon
seeded and cubed |
*
|
| 177 | ml |
feta cheese
crumbled |
|
| 118 | ml |
black olives
pitted and halved |
*
|
| 237 | ml |
mint leaves
fresh chopped |
*
|
| 3E+1 | ml |
olive oil
|
|
Directions
Put the lime juice in a zipper bag or small bowl with the thinly sliced onion and allow to marinate for about 10 minutes.
In a large bowl gently mix together the watermelon cubes, olives, onions and lime juice, mint, feta cheese and olive oil.
Toss very gently to blend.
Serve in the bowl or serve directly out of half of a watermelon shell used as a bowl.
