Watermelon, Cucumber & Feta Salad

Ingredients

• 4 cups Watermelon (seedless, cut into 1‑inch cubes)
• 1 large Cucumber (English cucumber, halved lengthwise then sliced into half‑moons)
• 2 tablespoons Fresh Mint Leaves (chopped; can substitute with basil or parsley)
• 2 cups Arugula (loosely packed, washed and dried)
• 100 grams Feta Cheese (Greek feta, cubed)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 teaspoon Lemon Zest (fine zest from one lemon)
• 2 tablespoons Extra Virgin Greek Olive Oil (cold‑pressed, high quality)
• 1 pinch Sea Salt (to taste)

Instructions

1. Cube the Watermelon

   Cut the seedless watermelon into 1‑inch cubes and place them in a large bowl.

   Time: PT5M

2. Slice the Cucumber

   Halve the cucumber lengthwise, then slice each half into half‑moon pieces.

   Time: PT3M

3. Prepare Herbs and Zest

   Chop the mint leaves and zest one lemon, setting both aside.

   Time: PT3M

4. Make the Dressing

   In a small bowl whisk together lemon juice, sea salt, and extra virgin Greek olive oil until emulsified.

   Time: PT2M

5. Assemble the Salad

   Add arugula, cubed feta, cucumber pieces, watermelon cubes, and lemon zest to the mixing bowl. Gently toss to combine.

   Time: PT4M

6. Dress and Serve

   Pour the lemon‑olive oil dressing over the salad, add the chopped mint, and toss once more. Serve immediately.

   Time: PT3M

Nutrition Facts

Calories

150

Protein

5g

Carbohydrates

12g

Fat

10g

Fiber

2g