Watermelon Cucumber Feta salad

Ingredients

• 4 cups Watermelon (seedless, cubed about 1‑inch pieces)
• 2 Cucumber (peeled if desired, halved then trimmed into squares matching watermelon cubes)
• 200 g Feta Cheese (block, cut into 1‑inch cubes (no crumbles))
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 teaspoon Lemon Zest (finely grated from the same lemon used for juice)
• 1 tablespoon Honey (light, preferably raw)
• 2 tablespoons Fresh Mint Leaves (chopped finely)
• 2 tablespoons Fresh Basil Leaves (chopped finely)
• 2 tablespoons Extra Virgin Olive Oil (for dressing, optional but adds richness)
• 1 pinch Sea Salt (to taste)
• 1 pinch Freshly Ground Black Pepper (optional, to taste)

Instructions

1. Cube the Watermelon

   Slice the watermelon straight through the middle, then cut each half into 1‑inch cubes.

   Time: PT5M

2. Prepare the Cucumbers

   Halve each cucumber lengthwise, then trim each side to form a square shape; cut into 1‑inch cubes matching the watermelon size.

   Time: PT5M

3. Cube the Feta

   Take a block of feta cheese and cut it into 1‑inch cubes; avoid using crumbled feta for a cleaner look.

   Time: PT2M

4. Make the Citrus Herb Dressing

   In a small bowl whisk together lemon juice, lemon zest, honey, chopped mint, chopped basil, olive oil, salt, and pepper until emulsified.

   Time: PT5M

5. Assemble the Salad

   In a large mixing bowl combine the watermelon cubes, cucumber cubes, and feta cubes. Drizzle the dressing over the top and toss gently to coat evenly.

   Time: PT3M

6. Garnish and Serve

   Transfer the salad to a serving platter, sprinkle a few extra mint leaves on top for color, and serve immediately or chill for 10 minutes.

   Time: PT2M

Nutrition Facts

Calories

150

Protein

5g

Carbohydrates

15g

Fat

8g

Fiber

2g