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Watermelon, Cucumber, and Feta Salad

Clemson Rural Health and Nutrition Extension Team
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Prep Time 20 minutes
Total Time 20 minutes
Servings 9
Calories 145 kcal

Ingredients
  

  • ½ cup red-wine vinegar
  • 2 tsp honey
  • ¼ tsp salt kosher
  • ¼ tsp black pepper
  • ¼ cup olive oil extra virgin
  • 5 cups seedless watermelon cubed
  • 1 English cucumber cubed
  • 6 oz feta cheese cubed
  • ½ cup red onion thinly sliced
  • 2 TBSP mint chopped

Instructions
 

  • Chop the watermelon, cucumber, and feta into bite-sized pieces of roughly the same size - 1/2 inch cubes.
  • Slice the red onion into thin strips. Add the cucumber, feta, watermelon, and red onion to a large mixing bowl.
  • In a separate bowl, combine the honey, red wine vinegar, salt, pepper, and olive oil. Mix well. Pour the dressing over the watermelon and cucumber mixture. Toss so that the dressing covers the entire salad. Top with fresh mint.

Nutrition

Calories: 145kcalCarbohydrates: 11gProtein: 4gFat: 10gSaturated Fat: 3gCholesterol: 17mgSodium: 284mgPotassium: 181mgFiber: 1gSugar: 7g
Keyword cucumber, fresh fruit, kidney friendly, non-starchy vegetable, salad, salads, summertime recipe, watermelon
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