Published on April 30, 2018

Mediterranean Watermelon Salad with Cucumbers, Tomato & Feta Cheese

Mediterranean Watermelon Salad with Cucumbers, Tomato & Feta Cheese

Serves 8

 

Ingredients

  • 6 Cups Diced Watermelon
  • 4 Each Diced Fresh Tomatoes
  • 2 Each Peeled and Diced Cucumbers
  • 1 each Red Onion (thinly sliced)
  • 2/3 cup Chopped Kalamata Olives
  • 2/3 cup Crumbled Feta Cheese
  • 2 Tbsp. Fresh Mint, Chopped Fine
  • 2 Tbsp. Fresh Parsley. Chopped Fine

 

Dressing (Mix all ingredients with a whisk or in blender)

 

  • 1/4 Cup Red Wine Vinegar
  • 1/2 Cup Extra Virgin Olive Oil
  • 1 Tbsp.  Dijon Mustard
  • Salt & Pepper to taste.

Directions:

  1. Let diced watermelon drain for about 15 minutes..
  2. In a large bowl, mix watermelon, tomatoes,  onions, cucumbers, olives, and fresh herbs. 
  3. Add dressing to the bowl, and mix well. Sprinkle salad with feta cheese crumbles.

**This salad goes well by itself, or it can be served with some toasted pita, or simply as a topping to grilled chicken or fish.

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Eating for Your MIND

June Cooking Demonstration  

June is National Alzheimer’s and Brain Awareness Month and the perfect time to learn more about the MIND diet.

Kathy Brown, RDN, LDN, CDCES will show you how to prepare and incorporate foods into your meal plan that are beneficial for brain health.

You don’t want to miss this complimentary session! 

Thursday, June 18 at noon

NC Heart & Vascular Hospital Demonstration Kitchen, 1st Floor

GPS: Use 2800 Blue Ridge Road (The NCHV Hospital tower is beside the 2800 building)

Email ashley.honeycutt@unchealth.unc.edu to register.