Watermelon, Feta, and Black Olive Salad

Yield: 8 servings

Ingredients

• ½ large ripe seedless watermelon approximately 6 cups
• 6 ounces feta cheese
• 2 tablespoons fresh flat-leaf parsley
• 2 tablespoons large bunch fresh mint, chopped
• 1 small red onion, sliced thinly
• ¼ cup fresh lime juice
• ¾ cup pitted black olives (preferably Kalamata) whole (approximately 20-25)
• Freshly ground black pepper

Procedure

1. Cut watermelon and feta into medium dice. Place in large bowl.
2. Add chopped mint and parsley to bowl.
3. Add onion and lime juice to bowl.
4. Add olives, then toss salad very gently so that feta and melon chunks don't lose their shape.
5. Add a good grinding of black pepper.

Note: Watermelon is fat-free source of vitamins A, B6, C, and thiamin. Studies have shown that 1½ cups of watermelon contains about 9-13mg of lycopene. On average, watermelon has about 40% more lycopene than raw tomatoes.

Credits: Recipe by AccentHealth Chef Donna Brousseau.