Fresh watermelon, feta, cucumber and mint salad

Ingredients

• 1 bunch Fresh Mint Leaves (roughly 1/4 cup loosely packed leaves, stems removed)
• 1 large Cucumber (peeled, sliced into half‑moon shapes)
• 1 small Cantaloupe Melon (peeled, seeded, cut into bite‑size cubes)
• 0.5 Lemon (juice of half a lemon, about 2 tbsp)
• 4 tablespoons Extra Virgin Olive Oil (good quality, for dressing)
• 1/4 cup Black Olives (pitted, halved)
• 1/2 cup Feta Cheese (crumbled into generous pieces)
• 1 pinch Sea Salt (to taste)
• 1 pinch Freshly Ground Black Pepper (to taste)

Instructions

1. Prepare the Cucumber

   Wash the cucumber, peel it, then slice it lengthwise and cut into thin half‑moon pieces.

   Time: PT5M

2. Prepare the Melon

   Cut the melon into quarters, remove the rind and seeds, then cube the flesh into bite‑size pieces.

   Time: PT5M

3. Make the Lemon‑Olive Oil Dressing

   Squeeze the juice of half a lemon into a small bowl, whisk in 4 Tbsp olive oil, then season with a pinch of salt and pepper until the dressing emulsifies.

   Time: PT3M

4. Combine the Salad Base

   In the mixing bowl, combine the cubed melon, cucumber half‑moons, and whole mint leaves (torn gently).

   Time: PT3M

5. Add Olives and Feta

   Scatter the halved black olives over the salad, then crumble the feta cheese into generous chunks.

   Time: PT2M

6. Dress and Serve

   Drizzle the lemon‑olive oil dressing over the salad, toss lightly to coat, and serve immediately.

   Time: PT2M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

15 g

Fat

12 g

Fiber

2 g