The suggested serving size of watermelon is 2 cups/80cals and with it being 92% water, low in sodium, cholesterol free, high in vitamin C and a good source of vitamin A, it makes for the perfect summer hydrator.
• 1 watermelon about 5 lbs
• 1 medium sized sweet/Vidalia onion
• 2 C arugula
• 6 Kalamata olives (optional)
• 4 oz fat free feta cheese, crumbled
• 2 TBL mint, chopped
• juice of 1 lime
• 1/2 C olive oil
• 1/4 C red wine vinegar
• salt/pepper to taste
Cut the rind from the melon and using cookie cutters, a melon baller, a spoon -whatever you choose- cut melon into bite size pieces, get rid of the seeds, and set aside. Next, peel and slice the onion into thin rings.
In a small bowl, combine the lime, salt, pepper, red wine vinegar and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings to your taste.
In a separate, large bowl, combine feta, onion and melon. Pour the dressing over the melon mixture and toss gently until all is coated and mixed up.