Summer Melon Salad with Mint and Feta
Today’s recipe pairs melon with mint and feta cheese. The sweet taste of the melon is a good match for the salty cheese and peppery arugula. Use a melon baller to shape the melon pieces or you can cube them.
Once you cut through it, many sources recommend washing the knife again before you finish cutting up the melon.
Summer Melon Salad with Feta and Mint
Serves: 6; Prep time 15 minutes; Total time 25 minutes
4 cups cubed or balled melon, such as watermelon, honey dew, cantaloupe or muskmelon
1 pint cherry, grape or pear tomatoes, washed, cut in half
1 bunch watercress, stems removed, washed and drained (about 2 cups) or use arugula
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh mint
Freshly ground pepper, to taste
-Place the melon and tomatoes on a large platter or arrange them on individual serving plates.
-Sprinkle the cheese and watercress evenly on top.
-Drizzle the salad with olive oil and vinegar and sprinkle it with mint.
Adapted from Cottage Living, August 2005 issue.
Nutrition: 136 calories (59 percent from fat), 9 g fat (4 g sat. fat), 11 g carbohydrates, 4 g protein, 220 mg sodium, 17 mg cholesterol, 121 mg calcium, 1 g fiber.
Food drive will benefit Hooksett Food Pantry