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Greek Tomato & Watermelon Feta Salad


Banana and Orange BOWL

8g Carbs / 3g Protein / 10g Fat / 131 kcal

Nutritional Value


2 tablespoons extra-virgin olive oil 1½ tablespoons red-wine vinegar ¼ teaspoon salt ¼ teaspoon ground pepper Salad 1 romaine heart (7 oz.), torn into pieces (3 cups) 1 pint cherry tomatoes, halved 1 cup chopped orange bell pepper 1 cup cubed seedless watermelon 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh oregano 2 teaspoons chopped fresh mint 15 pitted Kalamata olives, quartered lengthwise ½ cup crumbled feta cheese

Cooking method

• Cook the pasta in a large pot of boiling salted water with a splash of oil to stop it sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. • Place the pasta in a bowl and add the tomatoes, olives, feta and chopped sun-blushed tomatoes. • For the dressing, combine the sun-blushed tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth. • Pour the dressing over the pasta, sprinkle with the Parmesan and parsley, and toss well.
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