Chopped Veggie Salad with Watermelon and Feta Cheese
Published: June 16, 2013 9:47PM PDT
syndicated contentbrought to you by epicurious.com and NutritionData.com
Calories 372; Total Fat 28g; Carbohydrates 17g
The salty Feta in this hearty and nutrient-packed salad brings out the sweetness of the watermelon and tomatoes, while a minted Greek yogurt dressing ties all the flavors together. The salad is high in calcium (thanks to the Feta), vitamins A and C (from watermelon and tomatoes), and vitamin K (from peppers). Serve with crusty whole-grain bread for sopping up all the dressing. One health note: Thanks to the cheese and yogurt, a serving of this salad contains nearly 70 percent of the average person's daily allowance for saturated fat, so keep an eye on your intake for the rest of the day.
Go to the healthy recipe on epicurious.com
Photograph By: Con Poulos
Nutritional Information
Amounts per serving plus the % Daily Value (DV) based on a 2,000 calorie diet:
- 372 Calories (19%)
- 28g Total fat (43%)
- 14g Saturated Fat (68%)
- 69mg Cholesterol (23%)
- 820mg Sodium (34%)
- 17g Carbohydrate (6%)
- 3g Fiber (14%)
- 16g Protein (32%)
See the full nutritional analysis from NutritionData.com
Ingredients
- 1 pound Campari or plum tomatoes, diced, drained
- 1 1/2 cups diced seeded watermelon
- 1 large green bell pepper, seeded, cut into 1/3-inch cubes
- 1/2 large English hothouse cucumber, seeded, cut into 1/3-inch cubes
- 1/2 cup very thinly sliced radishes
- 3 tablespoons olive oil, divided
- 10 ounces feta cheese, broken into small cubes (about 2 1/2 cups), divided
- 2 green onions, chopped, divided
- 1/4 cup thinly sliced fresh mint leaves, divided
- 1/2 cup plain Greek-style yogurt*
- 1 teaspoon dried oregano
- *A thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods Markets) and Greek markets. If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
Preparation
Toss first 5 ingredients and 2 tablespoons oil in large bowl. Add half each of cheese, green onions, and mint. Mix remaining cheese, green onions, mint, and oil in processor; add yogurt and oregano. Process just to blend (do not over-mix or dressing will get thin). Season dressing with salt and pepper; mix into salad.
For more delicious recipes, go to epicurious.com