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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a small bowl, cover the onion slices with the lime juice. The acid in the lime juice will help to mellow the onion a bit. | 2. In a large salad bowl, combine the watermelon, feta, olives, and onions (without the lime juice, but save the juice for the vinegrette) Set aside. | 3. Wisk together the reserved lime juice, olive oil and as much balsamic vinegar to suit your taste and preferences. Keep in mind there is quite a bit of flavour in the salad from the feta and olives so just 1 or 2 tbsp usually does the trick. | 4. Pour vinegrette over melon mixture and toss. Garnish with freshly chopped parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red onion	3/4	cup	sliced	48.0	11.208	1.32	0.12
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
watermelon	6	cups	seedless cubed	277.2	69.762	5.6364	1.386
feta cheese	3/4	cup	cubed	297.0	4.6012	15.9862	23.94
black olive	1/2	cup	pitted halved sliced	-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
balsamic vinegar				-	-	-	-
parsley			chopped	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.