Watermelon and Feta Salad I had a similar salad last Saturday at a restaurant. I accidentally bought non-fat feta, but other than that, mine was just as delicious!!! Using one watermelon made enough for a few days; I had a huge bowl last night and I'm taking some to work today! By Patricia Wells From the July 2010 issue of Runner's World

Watermelon and Feta Salad Watermelon is a good source of lycopene, an antioxidant that may lower risk of developing certain cancers, cardiovascular disease, and macular degeneration. Pair the salad with a few slices of toasted French bread for a light lunch. SALAD 2 pounds watermelon, rind removed 1 cup Greek feta cheese, crumbled 1 cup fresh mint leaves, cut into a chiffonade (thin strips), or left whole if small 1 cup mixed baby greens LEMON OLIVE OIL DRESSING 1/4 teaspoon fine sea salt, or to taste 1 tablespoon freshly squeezed lemon juice 1/4 cup extra-virgin olive oil or lemon oil Cut the watermelon into large chunks. Place an equal amount of melon on each of four chilled dinner plates. (Alternatively, cut the melon into four large circles, each one inch thick and four and a half inches wide, and place one circle on each plate.) Sprinkle one-quarter of the cheese, mint, and greens on the watermelon. Then make the dressing: Place the salt and lemon juice in a jar with a lid and shake to blend. Add the oil and shake once more. Taste for seasoning, then drizzle the dressing over each salad. (The dressing will also keep in the refrigerator for up to three days.) Serves four. For Runner's World contributing chef PATRICIA WELLS, there's only one downside to spending summers in Provence, France, where she leads cooking classes. "I hate running in the heat," she says. Her rule? Finish her daily five-miler—on country roads bordered by vineyards—by 9 a.m. Avoiding the heat even inspired her 12th book, Salad as a Meal (to be published in 2011). For more on Wells's classes, go to patriciawells.com.