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Watermelon, Feta and Olive Salad

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Recipe By Chef Chris Koch

This watermelon salad recipe is cool and refreshing, it’s perfect for a summer picnic day. It combines fresh mint and crumbled feta in olive oil.

Per Serving (excluding unknown items): 151 Calories; 11g Fat (62.7% calories from fat); 4g Protein; 11g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 412mg Sodium. Exchanges: ½ Lean Meat; ½ Vegetable; ½ Fruit; 2 Fat.


  • ½ pound arugula
  • 2 cups fresh flat leaf parsley
  • 2 cups fresh mint
  • 5 pounds watermelon, cubed
  • 7/8 cup kalamata olives
  • 2 jalapeño chile pepper – julienned
  • 8 oz. feta cheese
  • 1 cup red onion — slice thin, soak in ice water for 30 min
  • ¼ cup extra virgin olive oil
  • 2 limes — juiced


    1. In a bowl, combine the greens. Mix well and portion onto plates.
    2. Wipe out the bowl. Place the watermelon, olives and jalapeno in the bowl. In a small bowl, combine the oil and lime juice and pour over melon mix. Stir carefully to combine and portion onto greens reserving liquid at bottom.
    3. Divide the feta among the plates and drizzle with reserved juices.
Photo by Flicker user Food Stories / CC BY-NC 2.0

Reminder: The ingredients in a recipe determine if it should be eaten every day, some days, or on special occasions. It's up to you and you doctor to determine what can be part of a healthy diet for you and any special needs you may have.

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Photo by Flicker user mollycakes / CC BY-NC 2.0

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