Mediterranean Watermelon Salad Recipe

Ingredients

• 0.5 medium watermelon Watermelon (seedless, cut into cubes)
• 1 large English Cucumber (no need to peel, sliced into half‑moons)
• 0.25 cup Fresh Basil Leaves (torn)
• 0.25 cup Fresh Mint Leaves (torn)
• 0.5 cup Feta Cheese (crumbled)
• 2 tablespoons Honey (mild floral preferred)
• 2 tablespoons Lime Juice (freshly squeezed)
• 3 tablespoons Extra Virgin Olive Oil (Greek extra virgin)
• pinch Salt (sea salt)

Instructions

1. Select a Ripe Watermelon

   Choose a watermelon that feels heavy for its size and has a dull "bald spot" where it rested on the field; this indicates ripeness.

   Time: PT2M

2. Cube the Watermelon

   Place the watermelon half on a cutting board, slice off the rind, then cut the flesh into 1‑inch cubes, rotating the piece as needed.

   Time: PT10M

3. Prepare the Cucumber

   Slice the English cucumber into half‑moon pieces; no need to peel because the skin is thin and sweet.

   Time: PT5M

4. Tear Fresh Herbs

   Roughly tear the basil and mint leaves; this releases aroma without bruising the leaves.

   Time: PT2M

5. Make the Honey‑Lime Dressing

   In a small bowl, whisk together honey, fresh lime juice, a pinch of sea salt, and the Greek extra‑virgin olive oil until emulsified.

   Time: PT2M

6. Combine the Salad

   Place the watermelon cubes, cucumber half‑moons, and torn herbs in the large mixing bowl. Drizzle the dressing over the top and toss gently, being careful not to crush the watermelon.

   Time: PT2M

7. Add Feta and Serve

   Scatter the crumbled feta over the tossed salad and give a final light toss just to distribute.

   Time: PT1M

Nutrition Facts

Calories

269

Protein

7 g

Carbohydrates

20 g

Fat

20 g

Fiber

1 g