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Greek Watermelon Basil Salad
This summer watermelon salad with fresh Greek flavours from vine-ripened tomatoes, olives, red onion, feta cheese and basil is quick to make and needs no dressing.
Course
Salads
Cuisine
American, Greek
Diet
Gluten Free, Vegetarian
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
4
Calories
136
kcal
Author
Elaine
Ingredients
3
cups
watermelon,
cubed
1
cup
cherry tomatoes,
halved
1
cup
cucumber slices,
seeded
¼
cup
Kalamata olives,
pitted
4
oz.
feta cheese
¼
cup
red onion,
thinly sliced
¼
cup
basil leaves,
half chiffonade cut, half left whole
black pepper,
freshly ground
Instructions
Cube the watermelon. (see the post for easy instructions)
Slice the tomatoes, cucumber and red onion.
Chiffonade cut half the basil leaves and leave the rest whole for garnish.
Arrange in a small salad bowl and garnish with olives, feta cheese and basil.
Sprinkle with freshly ground black pepper and serve.
Notes
This salad is best served on the day it's made.
Nutrition
Calories:
136
kcal
|
Carbohydrates:
14
g
|
Protein:
5
g
|
Fat:
8
g
|
Saturated Fat:
4
g
|
Cholesterol:
25
mg
|
Sodium:
454
mg
|
Potassium:
279
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
1090
IU
|
Vitamin C:
19
mg
|
Calcium:
163
mg
|
Iron:
1
mg