Watermelon, Cucumber, and Feta Salad with Sweet Basil

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 223.9

Total Fat: 17.1 g
Cholesterol: 9.5 mg
Sodium: 388.3 mg
Total Carbs: 15.4 g
Dietary Fiber: 3.2 g
Protein: 4.6 g

View full nutritional breakdown of Watermelon, Cucumber, and Feta Salad with Sweet Basil calories by ingredient

Introduction

A very refreshing summer salad, perfect for a hot day. Fresh mint is a nice substitute for the sweet basil, or use a combination of the two herbs.

Should you choose to substitute reduced fat feta cheese for the feta cheese the recipe calls for, each serving would then have approximately 218 calories and 16g total fat (2.8g sat.). A very refreshing summer salad, perfect for a hot day. Fresh mint is a nice substitute for the sweet basil, or use a combination of the two herbs.

Should you choose to substitute reduced fat feta cheese for the feta cheese the recipe calls for, each serving would then have approximately 218 calories and 16g total fat (2.8g sat.).

Minutes to Prepare: 20

Number of Servings: 4

Ingredients

2 tablespoons raspberry vinegar

1/2 teaspoon table salt, or to taste

3 tablespoons extra-virgin olive oil

3 cups cubed (1/2 to 3/4 inch) seeded watermelon, drained

1½ cups hot house cucumbers, peeled and diced

¼ cup julienned fresh sweet basil

6 cups baby spring mix (6 oz) or arugula

1/4 cup toasted, sliced almonds (1 oz)

1/3 cup crumbled feta (1-1½ oz)

Coarsely ground black pepper to taste

Fleur de sel to taste (optional)

Additional basil sprigs for garnish

Directions

Whisk together vinegar and oil, season with kosher salt and fresh ground pepper to taste. Combine watermelon, cucumber, and half of basil in large bowl. Toss watermelon mixture with half of dressing. Toss salad greens with enough of the vinaigrette to lightly coat the leaves. Place dressed greens on a large chilled platter, top with watermelon mixture, and crumble feta over all. Drizzle any remaining dressing and top with almonds, the remaining basil, and a grind of pepper. Garnish with additional basil sprigs. Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user DORIAN618.