The Best Watermelon Salad in 15 Minutes

Ingredients

• 4 cups Watermelon (seedless, cubed)
• 1 cup Cucumber (peeled and diced)
• 15 leaves Fresh Mint Leaves (roughly chopped)
• 15 leaves Fresh Basil Leaves (roughly chopped; bruises easily)
• 0.5 cup Feta Cheese (crumbled, preferably Greek feta)
• 2 tablespoons Honey (preferably raw, from farmers market)
• 2 tablespoons Lime Juice (freshly squeezed)
• 1 tablespoon Greek Extra Virgin Olive Oil (high quality)
• 1 pinch Salt (preferably sea salt)

Instructions

1. Select a Ripe Watermelon

   Pick up the watermelon, weigh it in your hands and give it a firm tap; it should feel heavy for its size and produce a hollow sound, indicating juiciness.

   Time: PT2M

2. Cut and Cube the Watermelon

   Place the watermelon on its side, slice it in half lengthwise, remove the rind, then cut the flesh into bite‑size cubes about 1‑inch pieces.

   Time: PT5M

3. Prepare the Cucumber

   Peel the cucumber if desired, then dice it into pieces similar in size to the watermelon cubes.

   Time: PT2M

4. Chop Fresh Herbs

   Roughly chop about 15 mint leaves and 15 basil leaves; the basil will bruise slightly, which is fine.

   Time: PT2M

5. Make the Lime‑Honey Dressing

   In a small bowl whisk together 2 Tbsp honey, 2 Tbsp fresh lime juice, 1 Tbsp Greek extra virgin olive oil, and a pinch of salt until emulsified.

   Time: PT2M

6. Combine Salad Ingredients

   Place the cubed watermelon, diced cucumber, and chopped herbs in a large mixing bowl. Drizzle the dressing over the top and toss gently to coat evenly.

   Time: PT2M

7. Add Feta and Serve

   Sprinkle ½ cup crumbled feta cheese over the salad, give a final light toss, and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

20 g

Fat

6 g

Fiber

1 g