CHEF JEFF — ONE BYTE AT A TIME: Watermelon-Feta Salad

Tasty store-bought fruit can make an ordinary salad something special.

Watermelon-Feta Salad

2 pounds watermelon, cut in 1-inch cubes

Handful of mint, roughly chopped

10 kalamata olives, pitted and halved

Small red onion (about 2 tablespoons), diced

Juice of 6½ limes

½ teaspoon sea salt

7 ounces feta

Additional mint, for serving

Pepper

Put everything except the feta in a large bowl and toss gently so the watermelon pieces stay whole. Refrigerate for an hour. Before serving, add the feta, a bit more mint and cracked pepper.

Yield: Serves 4.

Approximate nutritional analysis per serving: 194 calories, 13 grams fat, 13 grams carbohydrates, 8 grams protein, 44 milligrams cholesterol, 941 milligrams sodium, 2 grams dietary fiber, 58 percent of calories from fat.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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