23
Photo, Roberto Caruso.
1 medium watermelon, cut into triangular slices
200 g feta, drained and cut into large matchsticks
1 cup torn basil
3 tbsp olive oil
3 tbsp sherry vinegar
1/3 cup chopped toasted pistachios
3 tbsp chopped kalamata olives
ARRANGE watermelon slices diagonally on a long platter. Season with fresh pepper. Scatter feta, then basil over watermelon.
WHISK oil with vinegar in a small bowl. Drizzle over salad.
TOP with pistachios and olives.
Calories 282, Protein 9g, Carbohydrates 25g, Fat 19g, Fibre 2g, Sodium 462mg.
Excellent source of vitamin A.