Description

Light, sweet, juicy melon makes a strangely delicious contrast to the rich, salty, pungent feta and herbal basil.

Ingredients

Units

2 cups watermelon cubes (1 1/2-inch cubes from about 1/4 medium to large seedless melon)
5 1/2 ounces feta cheese, cut into 1-inch cubes (about 1/2 cup)
1/2 cup pitted Kalamata olives
2 tablespoons chiffonade of basil leaves
2 teaspoons balsamic vinegar

Instructions

In a large bowl, combine watermelon cubes, feta cheese, and Kalamata olives.
Add the chiffonade of basil leaves and gently toss to combine.
Drizzle with balsamic vinegar and toss lightly to coat.
Serve immediately or chill for a short period before serving.

Notes

Kalamata (also spelled Calamata) olives are purplish-brownish olives from Greece that are salty and pungent.
A chiffonade is a culinary knife cut in which herbs or leafy green vegetables are chopped into long, thin strips. This is accomplished by neatly stacking the leaves, rolling them lengthwise (like a cigar), and slicing them perpendicular to the roll using a sharp knife. The cut edges darken quickly, so use the chiffonade as soon as possible.

Prep Time: 10 minutes

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 8
Sodium: 400
Fat: 9
Carbohydrates: 12
Fiber: 1
Protein: 5