Watermelon and Feta Salad

The original version of this salad is attributed to Nigella Lawson, a great cook and a sometime host on the FOOD Network.  The first time I encountered it, I have to say, I was a little weary because the ingredients just don't seem to sit together.  I was wrong - it is refreshing and fabulous and has become a summer staple in my home.  Here is a lightened-up version of Nigella's original.  Enjoy!

Course:                  Side Dish

PointsPlus Value:  3 per serving

Servings:                4

Preparation Time:  less than 10 minutes

Level of Difficulty:  Easy

Ingredients

~ 4 cups watermelon, chopped into 1" cubes

~ 3 or 4 slices of red onion rings, separate the layers

~ 2 oz fat-free feta cheese crumbles or diced into small (1/4") dice

~ 8 pitted Kalamata olives cut into halves or quarters

~ 12 or 14 leaves of fresh mint; torn into strips not cut with a blade

~ 12 or 14 sprigs of flat leaf parsley; "picked", meaning remove the stalks and leave the leaves intact

~ 3 or 4 Tbsp lime juice

~ 1 Tbsp olive oil

~ Salt and Pepper to taste

Instructions

I like to "build the salad" by first mixing the oil and lime juice in a medium sized bowl, tossing the watermelon in the liquid and then arranging it onto a flatish platter or oval dish.  After that, just sprinkle the rest of the ingredients on top so that you get the contrasts of color and textures evenly dotted around the dish.  Don't make too far in advance and serve at room temperature.

You'll be able to save any leftovers for a day, but it doesn't keep all that well so make just enough for what you need.  You can, however, cut the watermelon into cubes and prep the other ingredients ahead of time and save them in the fridge "undressed" to put the salad together as you need it.

Check back in to the blog on Sunday for next week's post.
Enjoy the rest of your week.