Bobby’s Lighter Watermelon Salad with Feta and Mint

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Bobby’s Lighter Watermelon Salad with Feta and Mint

By Bobby Deen

176 Fewer Calories
19g Less Fat


Grated zest and juice from 1 lemon
1 tablespoon olive oil
1/4 teaspoon salt
1 (4-pound) seedless watermelon, rind removed and cut into 1 1/2-inch chunks  
1 shallot, thinly sliced
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh basil
3 tablespoons crumbled feta cheese (did not use lowfat)


To make the dressing, whisk together the lemon zest, juice, olive oil, and salt in a small bowl. Combine the watermelon, shallot, mint, and basil in a large bowl. Lightly toss with the dressing. Sprinkle with the feta; serve immediately or chill up to 1 hour before serving.

Prep Time:  15 Minutes
Cook Time:  None
Difficulty:  Easy
Servings:    4

Per Serving: (1 1/4 cups) 124 Cal (35% from Fat, 8% from Protein, 57% from Carb); 3 g Protein; 5 g Tot Fat; 2 g Sat Fat; 3 g Mono Fat; 19 g Carb; 1 g Fiber; 15 g Sugar; 60 mg Calcium; 1 mg Iron; 230 mg Sodium; 6 mg Cholesterol

Test Kitchen Tip:  Seedless watermelons vary in size. Bobby likes to use the small round variety. They weigh about 4 – 5 pounds each. If they have any seeds, they are very small. Their rind is thinner than larger watermelons, so it’s much easier to remove. Not only does this save you prep time, but since they are small, they take up a lot less space in the fridge!

Original recipe courtesy Paula Deen:  Watermelon Salad with Mint Leaves
Lightened Up recipe courtesy of Bobby Deen and the Paula Deen Test Kitchen
Click for more lighter recipes!

Bobby Deen is the younger son of celebrity chef Paula Deen. Like older brother Jamie, the Savannah resident has helped shape the Deen media empire with a series of highly successful commercial collaborations, ranging from three best selling cookbooks to the series Road Tasted on the Food Network and the award winning Lady and Sons Restaurant in Savannah. On a personal side, he was also named one of People Magazine's Most Eligible Bachelors in 2007.

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Reader Comments:

I love the best of both worlds:regular cooking and low-fat makeovers! Thanks for taking the best and reducing some of the calories without losing all the flavor. We loved the visit to Savannah and hope for another sometime soon. You all know how to treat the “company” that comes your way!

By Louise Denton on July 28, 2010

I have been enjoying your Mother’s career blossom over the years and to have you 2 boys by her side to help.  Your shows are wonderful and I have the recipe books, which I use regularly. I must admit I have customized it on occasion for the lighter version.  I am so glad you have begun revising some with the lighter version.  Do you plan on making a “lighter version cookbook?” That would be great!

By Brenda Bridges on July 28, 2010

This recipe and all of your lightened up recipes are simply genius. Those who must watch fat and calories can enjoy your Mom’s great recipes!

By Donna Aveni on July 27, 2010

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