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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.

Register Today!

Another November Cooking Demonstration – EVENING CLASS!

Healthy Holiday Meals

Looking for some tasty, healthy holiday meal ideas? Join dietitians Shelly Wegman, Meg Mangan and Kathy Brown as they show you how to make flavorful, heart healthy versions of traditional holiday fare. During this complimentary class, you will get to taste the dishes and will leave with the recipes and skills to make these delicious meals on your own.

Monday, November 17 at 5pm

NC Heart & Vascular Hospital: Demonstration Kitchen, 1st Floor
GPS: Use 2800 Blue Ridge Road (The NCHV Hospital tower is beside the 2800 building)

You don’t want to miss this complimentary session!

Please email: 
ashley.honeycutt@unchealth.unc.edu to register for this event.