Preparation time: 15 minutes
Total time: 25 minutes
4 cups cubed or balled melon, such as watermelon, honey dew, cantaloupe or muskmelon
1 pint cherry, grape or pear tomatoes, washed, cut in half
4 ounces cubed feta cheese (about 1/2 cup)
1 bunch watercress, stems removed, washed and drained (about 2 cups) or use arugula
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh mint
Sea salt, to taste
Freshly ground pepper, to taste
Place the melon and tomatoes on a large platter or arrange them on individual serving plates.
Sprinkle the cheese and watercress evenly on top.
Drizzle the salad with olive oil and vinegar and sprinkle it with mint.
Season with sea salt and pepper and serve.
Adapted from Cottage Living, August 2005 issue.
Tested by Susan Selasky for the Free Press Test Kitchen.
136 calories (59 percent from fat), 9 g fat (4 g sat. fat), 11 g carbohydrates, 4 g protein, 220 mg sodium, 17 mg cholesterol, 121 mg calcium, 1 g fiber.