Page 254 - UMass2018_CookBook

Ingredients
Serves 6
3 cups finely chopped kale
2 cups seeded diced watermelon
2 cups peeled and diced English cucumber
1⁄2 cup diced red onion
1⁄2 cup Kalamata olives, cut into halves
1⁄4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon minced garlic
1 tablespoon chopped fresh mint
Freshly grated black pepper 1⁄2 cup crumbled feta cheese
Watermelon Greek Salad
National Watermelon Promotion Board
Preparation
1. In a large bowl, combine the kale, watermelon, cucumber, onion and olives.
2. In a small bowl, whisk together the oil, vinegar, garlic and mint. Season with pepper, to taste.
3. Pour the dressing over the salad and toss thoroughly. Top with feta cheese.
238 | TASTE OF HOME