PF Kitchen: Watermelon Feta Salad




PF Kitchen: Watermelon Feta Salad


Edwardsville IL Gym and Nutrition Coach



  • 1/3 cup extra-virgin olive oil

  • 3 tablespoons fresh lemon juice

  • 2 teaspoons kosher salt

  • 1 teaspoon Tabasco

  • 1/2 teaspoon freshly ground pepper

  • One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks, chilled

  • 1/2 pound (2 cups) reduced-fat feta cheese, crumbled

  • 1 1/4 cups pitted kalamata olives, coarsely chopped

  • 1 small sweet onion, cut into 1/2-inch dice

  • 1 cup coarsely chopped mint leaves (also tastes great with basil as an alternative!)



  1. In a large bowl, whisk the oil, lemon juice, salt, Tabasco and pepper. Add the watermelon, feta, olives and onion and toss gently.

  2. Garnish with the mint and serve!




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