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Nutrition Facts
Serving Size 1 (290g) Recipe makes 4 servings
Calories 259
Calories from Fat 169		(65%)
Amount Per Serving		%DV
	Total Fat 18.8g	28%
	Saturated Fat 9.2g	45%
	Monounsaturated Fat 7.5g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 48mg		16%
Sodium 615mg		25%
Potassium 445mg		12%
Total Carbohydrate 15.6g		5%
	Dietary Fiber 2.0g	8%
	Sugars 12.3g
Protein 9.5g		19%
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Tomato, Watermelon and Feta Salad

Recipe #226255 | 20 min | 20 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: English_Rose
May 4, 2007

Great for summer barbeques and large crowds, easily multiplied. Really fresh flavours.

SERVES 4 (change servings and units)

Ingredients

1 lb watermelon
1 lb red ripe tomato
2 tablespoons extra virgin olive oil
2 tablespoons fresh mint leaves
2 tablespoons fresh basil leaves
7 1/4 ounces feta cheese, crumbled
1 teaspoon dried oregano

Directions

1
Peel the watermelon and cut into bite-sized cubes.
2
Cut the tomatoes into quarters (size to match the watermelon) and toss in the olive oil with the fresh mint and basil leaves.
3
Loosely arrange the watermelon and tomatoes on a large white platter and scatter the feta cheese and oregano over the top to serve.

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Featured Reviews for This Recipe

From: Charlotte J

On Jul 7, 2007

Watermelon and tomato, who would have thought those two went together, but boy do they!! The savory taste from the basil goes well with the salty, tangy taste of the feta cheese. The mint, well I may cut it back to half next time. Thanks for a refreshing salad which my 3 teenagers and I enjoyed very much. Made for ZWT III 2007 - Family Pick

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