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Watermelon, Black Olive, and Feta Salad Recipe

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This recipe for Watermelon, Black Olive, and Feta Salad is from The Great Angelette Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Lb seedless watermelon, sliced or cubed (4 cups)
3 Tbsp (2 ounces) crumbled or cubed feta cheese
8 oil-cured black olives or 16 nicoise olives, pitted and thinly sliced
2 Tbsp julienned fresh basil
Freshly ground black pepper to taste
1 Tbsp extra-virgin olive oil (optional)
Directions:
Directions:
On individual plates or in a bowl, decoratively layer slices of watermelon. Top with feta, olives, and basil. Sprinkle with pepper and drizzle with olive oil. Serve immediately.

Serves 4. Estimated time: 10 minutes.

Per serving: 89 calories (50 percent from fat), 3 grams protein, 8 grams carbohydrates, 1 gram fiber, 5 grams fat (2 grams saturated), 13 milligrams cholesterol, 258 milligrams sodium

From: Recipes 1-2-3 by Rozanne Gold reprinted in Atlanta Journal Constitution
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Donna cut this recipe out of the newspaper and we made it at the beach one year. An odd-sounding group of ingredients, but it makes a good refreshing salad.

 

 

 

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