Watermelon and Feta Salad

This salad can be enjoyed any time of the year, but it is particularly delightful in the summer when these types of produce are in season. Consuming seasonal and local produce allows us to experience peak freshness, optimal flavor, and maximum nutrients. The salad uses minimal ingredients to let the vibrant flavors of watermelon, local arugula, and fresh basil truly stand out. It is rich in vitamin A, vitamin C, vitamin K, B vitamins, water, folate, copper, magnesium, manganese, and calcium. Feta cheese is low in lactose, which may make it easier to digest for those with lactose sensitivities. The recipe yields 4 servings, but it can be adjusted to fit your needs.

Pictured is 1 serving of the recipe

Ingredients:

4 cups of arugula (can substitute with mixed greens or butter lettuce)

4 cups of cubed watermelon

1/4 cup crumbled feta cheese

1/4 cup finely chopped basil leaves

2 teaspoons balsamic vinegar (can substitute with white balsamic or champagne vinegar)

2 teaspoons extra virgin olive oil

Directions:

1. Place 1 cup of arugula on each plate. Top with 1 cup of watermelon cubes.

2. Sprinkle each plate with 1 tablespoon of crumbled feta and 1 tablespoon of basil.

3. In a small bowl, combine the oil and vinegar, and whisk together for about 30 seconds with a fork or a small whisk. Drizzle 1 teaspoon of the oil and vinegar mixture over each salad, and serve.

Nutrition Facts

1 serving (135 g)

Calories: 83

Total Fat: 4.3 g (6% DV)

Saturated Fat: 1.4 g (7% DV)

Trans Fat: 0.1 g

Cholesterol: 5.4 mg (2% DV)

Sodium: 104.1 mg (5% DV)

Total Carbohydrate: 9.2 g (3% DV)

Dietary Fiber: 0.8 g (3%)

Total Sugars: 7.1 g

Added Sugars: 0 g

Protein: 3.1 g

Vitamin D: 0 mcg

Calcium: 79.1 mg (6%)

Iron: 0.7 mg (4%)

Potassium: 204.7 mg (4%)

Phosphorus: 55 mg (4%)

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice