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Watermelon Salad with Cucumber and Feta

Watermelon Salad with Cucumber and Feta: a breakfast that fits Balanced.

Adapted from Recipe Runner, by Danae Halliday

15 mintotal
4servings
8ingredients
122kcal a serving
Watermelon Salad with Cucumber and Feta

Ingredients

  • 1 mini watermelon (approximately 4 cups), rind removed and cubed
  • 2 Persian cucumbers (approximately 1 cup), sliced
  • 3 ounces feta cheese, cut into cubes
  • 1 tablespoon chopped mint
  • 1 tablespoon chopped basil
  • 1 lime, juiced
  • Kosher salt and fresh ground black pepper to taste
  • Olive oil to taste

Method

  1. In a large serving bowl add the watermelon, cucumber, feta, basil and mint. Squeeze the lime over the salad, drizzle with olive oil and season with kosher salt and fresh ground black pepper. Stir to combine. Taste for seasoning and serve.

Balanced check: watch for everyone’s restrictions at your table; on their own these recipes have none. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.

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