This modern, lower-calorie twist on the classic Greek salad is a refreshing complement to any brunch menu.

Prep Time: 10 minutes, servings: 4

Ingredients

2 cups watermelon, seeded and sliced or cubed

1 cucumber, peeled, halved lengthwise and sliced

1/2 red onion, thinly sliced into half-moons

8 ounces feta cheese, cut into triangles or cubes (about 2 cups)

1/4 cup pitted black oil-cured olives

2 tablespoons olive oil

1 teaspoon red wine vinegar

Freshly ground pepper to taste

2 tablespoons fresh mint, thinly sliced into ribbons

Directions

Arrange watermelon in a large shallow bowl or serving plate. Scatter cucumber, red onion slices, feta and olives on top. Drizzle with oil and vinegar and add pepper. Sprinkle mint over the salad and serve.

Excerpt from Cook Yourself Thin Faster, with Lauren Deen, published by Hyperion. Copyright © 2010.