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Watermelon Summer Salad

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Watermelon Summer Salad A light refreshing appetizer, or side dish for those hot summer days.

This goes great with whatever you’re fixing in the kitchen, or on the outdoor grill. And, it’s a big hit when having a barbeque with friends. If you just don’t want to spend the day in a hot kitchen, toss this together and it will be a great light dinner. At only about 160 calories per serving it’s a tasty appetizer, or addition to any meal.

 

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Watermelon Summer Salad
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Prep time: 
Total time: 
Serves: 4
 
Great appetizer, or light meal, on those hot summer days. Goes with just about anything that's for dinner, and won't keep you sweating over a hot stove. Substitutions: Choose the olives you like best - don't sweat the details. I chose black olives since they won’t distract from the summer fruit salad vibe, but Kalamata, and others work fine. Vinegar can be Balsamic vinegar, red wine, or apple cider – each will change the flavor considerably so use it lightly until you’re sure you like how it works with the watermelon. I tend to enjoy the apple cider because it gives it a tang, but red wine vinegar gives it more of a Greek Salad flavor.
Ingredients
  • 2 cups watermelon chunks
  • ⅓ cup cubed Feta cheese
  • ½ cup black olives
  • 1 large cucumber, sliced
  • 1 cup salad greens
  • fresh lemon juice
  • 1 pinch sea salt
  • black pepper to taste
  • 1 cup chopped fresh mint
  • 2-3 Tbsp olive oil, extra virgin
  • ¼ c apple cider vinegar
  • 3 large tomatoes, cut into small size chunks (same size as the watermelon)
Instructions
  1. Peel cucumber and slice in thin slices. Place in a bowl with lid. Add vinegar, a couple dashes of pepper, some olive oil, and mix well. With lid on let this sit for an hour or more (can be overnight to marinate cucumbers thoroughly).
  2. Once cucumbers are ready, cut watermelon and tomatoes into small chunks. Place in large bowl.
  3. Strain cucumber from vinegar mixture onto cutting board. Discard vinegar mixture.
  4. Cut cucumber slices in half and add to watermelon bowl.
  5. Add all other ingredients, except feta cheese.
  6. Sprinkle sea salt and pepper to taste, over mixture and mix until well combined.
  7. Refrigerate mixture together for 1-3 hours before serving.
  8. Before serving stir in feta cheese.
Nutrition Information
Serving size: 4 Calories: 160 Fat: 12 Carbohydrates: 12 Fiber: 1g Protein: 4g

Picture from joyofkosher.com.

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