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Ingredients:

• 1 (4 to 4 1/2 pound) piece watermelon, preferably seedless
• 3 large ripe tomatoes, preferably green or orange heirlooms, seeded and cut into 1-inch cubes
• 1 medium sweet onion, such as Vidalia, sliced
• 4 tablespoons chopped fresh mint
• 1 cup (4 ounces) crumbled feta

Directions:

1. Cut off and discard the watermelon rind. Cut the watermelon into 1-inch cubes, removing any seeds as needed.
2. Transfer to serving bowl. Cover and refrigerate until chilled, at least 1 hour and up to 12 hours.
3. Add the tomatoes, onion, and mint to the watermelon and toss gently. Add the feta and toss again. Serve immediately.

Yield:

10 servings (3/4 cup)

Source:

Dana-Farber Brigham Cancer Center

Nutrition Tip

The tomatoes and watermelon in this recipe are rich in a phytochemical called lycopene, which give these fruits their red/pink color. Phytochemicals, or phytonutrients, provide plants with natural protection against disease, sun damage, fungus, and bugs. Many of these naturally-occurring nutrients can also benefit people by reducing disease risk and supporting immunity.