Ingredients: 4 cups scooped out watermelon balls or chunks
½ cup chopped red onion
1 pint cherry tomatoes, halved
2 tablespoons fresh chopped basil
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Salt to taste
1⁄3 cup crumbled reduced fat feta cheese, optional
Directions: In a bowl combine watermelon, onion, tomatoes, and basil. Whisk together oil and vinegar and toss with salad.
Season with salt to taste. Top with the reduced fat feta cheese if using. Refrigerate until serving. Makes
10 (½-cup) servings. Recipe from Holly Clegg, “Queen of Quick.”
