Watermelon Salad
I knew I would end up loving this or hating it but either way I knew at least I would be making a beautiful salad.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
watermelon
american
salad
summer
fresh
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- black pepper to taste
- 3 tbsp olive oil
- 1 small red onion sliced thin
- 2 limes (up to 4)
- 15.5 lbs watermelon
- 9 oz feta cheese
- 1 bunch fresh flat-leaf parsley
- 1 bunch fresh mint chopped
- 4 oz black olives (1/2 cup) pitted
- Carbohydrate 72.917030625 g
- Cholesterol 28.3854375 mg
- Fat 14.74026 g
- Fiber 4.92656253966689 g
- Protein 10.496683125 g
- Saturated Fat 5.812207375 g
- Serving Size 1 1 Serving (980g)
- Sodium 491.8835 mg
- Sugar 67.9904680853331 g
- Trans Fat 1.02443375 g
- Calories 425 calories
Put onions in a bowl and add the juice from 2 limes and let them sit for awhile, until the onions turn pink. Cut up and the watermelon and remove the seeds. They should be rather large. Cut the feta into about the same size chunks. Put both in a large, shallow bowl. Add the chopped mint. Tear off sprigs of parsley and add to the mixture. Pour the onions and their juices over the watermelon. Add the oil and olives. Gently toss the salad with your hands careful not to mush up the watermelon. Add pepper and taste to see if it needs more lime. I also cut up a lime so that each person can add more to their serving if they want.
