Watermelon Greek Salad

Contrary to popular opinion I don’t eat anything and everything – I do have a couple of likes and dislikes like everyone else. This is the reason why you’re rarely see a recipe with scallops (although I have done one) or watermelon on the website. Don’t ask me why I don’t like the latter – it’s not the texture or sweet taste – I can’t put my finger on it either.

So today, in the spirit of unselfishness, I bring you a most refreshing watermelon salad with a Greek touch of olives, feta and herbs in the mix. Everyone here has devoured it so I’m guessing it works well.

It’s certainly the light kind of food to eat in our current heatwave and would also make a great buffet table offering during the summer months. If you’re having for lunch then you may wish to add some extra protein source to boost your intake – I like hard-boiled eggs, deli meats and griddled chicken.

Now I need to go and lie down with an icy cloth on my brow since everyone also thinks August mid-summer madness has come a little early and I may have totally lost the plot!

WATERMELON GREEK SALAD

Ingredients

METRIC/US

large wedge or about 200 g/7 oz watermelon

¼ cucumber

6 stoned black/ripe olives, halved

¼ red onion, thinly sliced into rings

75 g/3 oz light feta, crumbled

pinch of dried oregano

2 tsp chopped or shredded fresh mint

3 tbsp fat-free dressing

Method

Cut the watermelon into bite-sized chunks and place in a serving bowl.
Halve the cucumber lengthways and scoop out the seeds with a teaspoon, then slice into half moons.
Add the cucumber to the bowl with the olives, feta, oregano and mint. Toss to mix.
Drizzle the salad with the dressing just before serving.

SERVES 2

WLS PORTION: ½-1

V suitable for Vegetarians

CALORIES PER PORTION: 137

PROTEIN: 8.1 g

CARBOHYDRATE: 12.9 g

FAT: 5.8 g