Watermelon and Feta Salsa

  • Yield: 4 servings


4cups chopped watermelon
1/2cup chopped red onion
1/3cup crumbled reduced-fat feta cheese
2tablespoons chopped Kalamata olives
2tablespoons seasoned rice vinegar
2teaspoons olive oil
1/4cup chopped fresh mint


  1. In small bowl mix together all ingredients. Serve. 
Tip: Try red pepper seasoned rice vinegar for a little extra zing. Raid a salad bar for fresh Kalamata olives. They make a difference.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).

Nutritional Info *per serving

  • Calories 29
  • Fat 1g
  • Saturated Fat 0g
  • Cholesterol 1mg
  • Sodium 98mg
  • Carbohydrate 4g
  • Fiber 0g
  • Sugars 3g
  • Protein 1g