- 4 lbs watermelon, cubed
- 3 large tomatoes, cut into 1-inch pieces
- 6 oz feta cheese, crumbled
- 2 tbsp extra-virgin olive oil
- 1/2 cup diced fresh basil
- 1/4 cup diced fresh mint
How to Make It
1.) Place watermelon and tomatoes in a bowl.
2.) Crumble feta over the top.
3.) Drizzle with olive oil.
4.) Season with salt and pepper.
5.) Toss gently and top with basil and mint.
Protein: 9 g
Carbs: 59 g
Fat: 12 g
Fiber: 3 g
Created by Andrew Swallow, author of Mixt Salads: A Chef’s Bold Creations