Tomato & Watermelon
Greek Salad
ACTIVE: 15 min. TOTAL: 15 min.
8g CARB
Sweet, hydrating, colorful watermelon is a
fun swap for its botanical cousin, cucum-
ber, which is traditional in a Greek salad.
Dressing
2 Tbsp. extra-virgin olive oil
1½ Tbsp. red-wine vinegar
¼ tsp. salt
¼ tsp. ground pepper
Salad
1 romaine heart (7 oz.), torn into
pieces (3 cups)
1 pint cherry tomatoes, halved
1 cup chopped orange bell pepper
1 cup cubed seedless watermelon
2 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh oregano
2 tsp. chopped fresh mint
15 pitted Kalamata olives,
quartered lengthwise
½ cup crumbled feta cheese- To prepare dressing: Whisk oil, vine-
gar, salt, and pepper in a large bowl. - To prepare salad: Add romaine,
tomatoes, bell pepper, watermelon,
parsley, oregano, and mint to the bowl;
toss with the dressing. Top with olives
and feta, gently toss again, and serve
immediately.SERVES 6: 1 generous cup each
CAL 131, CARB 8g (2g fiber, 5g sugars), FAT 10g (3g
sat. fat), PROTEIN 3g, CHOL 11mg, SODIUM 368mg,
POTASSIUM 279mg.SE RVE THIS
SALAD RIGHT
AWAY
The watermelon will
make the salad watery
if it stands for long. To
make ahead, plate the
watermelon separately
and let guests add it as a
topping when serving.