Bobby’s Lighter Watermelon Salad with Feta and Mint

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Bobby’s Lighter Watermelon Salad with Feta and Mint Bobby’s Lighter Watermelon Salad with Feta and Mint Recipe Courtesy of


176 Fewer Calories
19g Less Fat

Servings: 4
Prep Time: 15 min
Difficulty: Easy

Ingredients Add to grocery list

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)

Directions

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.

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

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Nutritional Information: 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

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Reader Comments:

54321

My parents were visiting and I served this at lunch with a casserole and they LOVED it. Thanks so much, I use ya'lls receipes all the time.

By Rhonda Smith on August 17, 2012

54321

My favorite summer fruit (and all-around favorite food period)is cantaloupe. It is so rare to find a really good one. By the way, Paula, I just want to make a comment to you personally. I don't appreciate people giving you a hard time about your cooking and how you should make things lower in fat. No one is holding a gun to anyone's head to make them watch you, try your recipes, and buy your products. They do it because they love you and like the way you cook. As a Southern woman, who now lives in Ohio, I know there are some good southern meals that you just can't mess with and try to make low-fat. If some of your recipes and methods of cooking is too high in fat for some people, they certainly are their ways down other people's throat and just mind their own business! By the way, one more thing. I think you are just beautiful. I love the color of your hair and the way it makes your blue eyes stand out. You're showing that we "older" Southern women can still shine and look & cook great. Thanks for all you do for all of your fans and followers. God bless you & your family.

By Rhonda L. W. Shalosky on June 12, 2012

54321

thanks for the picter we relley liken to actually her from u are number is 3307453640 and we watch u all the time day after day it is fun when me and my grandma watch u love nathan louthan and linda betzing

By Nathan Louthan on June 10, 2012

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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