Watermelon, ham & feta salad
A Italian lunch for the galley that copes with rough seas, about 15 min hands-on.
- Lunch
- Italian
- ⏱ 15 min
- 🌊 Sea tolerance 5/5
- gluten-free
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Watermelon800 g (200 g)
- Cured ham (serrano / prosciutto, sliced)160 g (40 g)
- Feta (in brine)120 g (30 g)
- Mint12 g (3 g)
- Extra-virgin olive oil20 g (5 g)
Method
- Cut watermelon into chunks.
- Tear over the ham; crumble feta.
- Finish with mint and oil.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Milk / lactose — always check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 251
- protein
- 12 g
- fat
- 15 g
- carbs
- 18 g
- sugar
- 13 g
- fibre
- 2 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes