Important Announcements

Nondiscrimination Statement Update

Boston Medical Center Health System complies with applicable Federal civil rights laws and does not discriminate on the basis of age, race, color, national origin (including limited English proficiency and primary language), religion, culture, physical or mental disabilities, socioeconomic status, sex, sexual orientation and gender identity and/or expression. BMCHS provides free aids and services to people with disabilities and free language services to people whose primary language is not English.

To see our full nondiscrimination statement, click here.

Campus Construction Update

Starting September 14, we’re closing the Menino building lobby entrance. This, along with the ongoing Yawkey building entrance closure, will help us bring you an even better campus experience that matches the exceptional care you've come to expect. Please enter the Menino and Yawkey buildings through the Moakley building, and make sure to leave extra time to get to your appointment. Thank you for your patience. 

Click here to learn more about our campus redesign. 

Sweet meets savory in this satisfying salad. Salty feta and juicy watermelon are a wonderful pair. If you haven't tried them together yet, or if this is a well-loved combination for you, give this recipe a try! Don't have blueberries? You can make this salad just as delicious without the blue. 

Ingredients


Lime - 1 whole juiced Oil - 2 Tablespoons olive oil Salt - pinch Pepper - pinch Watermelon - 3 cups Blueberries - 1 cup Onion - 1 small red onion Cucumber - 1 large (English cucumber) Feta - 4 oz feta cheese

Instructions

Step 1
Squeeze the lime into a large mixing bowl and remove the seeds. Add the olive oil, salt, and pepper.
Step 2
Cut the watermelon into small cubes and add to the bowl. Cut the cucumber into half moons and add to the bowl. Finely chop the onion and add to the bowl.
Step 3
Add the blueberries and feta cheese and mix until well combined.

Notes

Try adding 1 cup of walnuts for an extra crunch. Preheat oven to 350°F and spread walnuts in one layer on baking sheet. Bake until just toasted and aromatic, about 8 minutes; remove and let cool. Mix them in at the end. 

Add mint: Add about ½ cup of chopped mint and mix well. 

Nutrition Information

Dietary Restrictions

Vegetarian