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tomato watermelon feta salad recipe Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon.

Tomato and Watermelon Salad with Feta

by Ellie Krieger
One Star Two Stars Three Stars Four Stars Five Stars read reviews (2)

Made with some of summer’s juiciest fruits and vegetables, this vibrant salad is as refreshing as it is nutritious. For the prettiest presentation, use tomatoes of various colors and shapes. Serves 4

Healthy: Our criteria for healthy recipes include (per serving): less than 550 calories for dinner; 5 g or less saturated fat; sodium mg less than the total calorie count; cholesterol 300 mg or less; minimal added sweeteners. Recipes that fall squarely within these criteria are marked with a green icon; those that are slightly outside them for one nutrient get a yellow icon. Quick: Takes 30 minutes or less, start to finish Vegetarian: May contain eggs and dairy ingredients Test Kitchen Guaranteed: All recipes that run in Fine Cooking magazine are thoroughly tested in our test kitchen
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ingredient discovery
Ingredients arugula cherry tomatoes watermelon more more
2 oz. lightly packed baby arugula (about 2 cups)
2 cups cherry tomatoes, halved
1-1/2 cups large-diced seedless watermelon
1 medium or 3 mini unwaxed cucumbers, halved or quartered lengthwise, seeded if necessary, and cut into 3/4-inch pieces (about 2 cups)
3 oz. feta, cut into 1/2-inch cubes (about 3/4 cup)
1/4 cup fresh basil leaves, torn
1 Tbs. extra-virgin olive oil
1 Tbs. fresh lemon juice
Kosher salt and freshly ground black pepper

Put the arugula, tomatoes, watermelon, cucumber, feta, and basil in a large bowl.

In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Drizzle the dressing over the salad and toss gently to coat.

nutrition information (per serving):
Calories (kcal): 130; Fat (g): 8; Fat Calories (kcal): 70; Saturated Fat (g): 3.5; Protein (g): 5; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 10; Polyunsaturated Fat (g): 0.5; Sodium (mg): 320; Cholesterol (mg): 20; Fiber (g): 2;
photo: Scott Phillips
From Fine Cooking 118 , pp. 29
July 5, 2012

user reviews

Rate this Recipe
Star Star Star Star Star by kicakes, 10/10/2012This was delicious! I took it to a party and everyone raved over it. The combination of salt and sweet plus the variety of textures made the finished dish much more than the sum of its parts.
Star Star Star Star Star by lahupe, 9/6/2012This was fabulous. I loved it and my husband said it was a keeper. All the different flavors worked really well together. It was a perfect side dish for a hot summer night. I made the recipe exactly as written but I used the feta marinated in oil and spices in the jar. Delish!