Watermelon Salad

Ingredients

• 1 medium Watermelon (seeded or seedless, cut into 1‑inch cubes)
• 1 piece English Cucumber (peeled, halved lengthwise, seeds removed with a spoon, then diced)
• 0.75 cup Red Onion (thinly sliced; separate thicker pieces)
• 0.33 cup Fresh Mint Leaves (torn by hand, not chopped)
• 2 tbsp Olive Oil (extra‑virgin recommended)
• 1 piece Lime (freshly squeezed juice)
• to taste pinch Salt (sea salt preferred)
• to taste pinch Black Pepper (freshly ground)
• 0.25 cup Feta Cheese (crumbled, preferably Greek feta)

Instructions

1. Prepare the Watermelon

   Trim the top and bottom of the watermelon to create flat surfaces. Cut the fruit in half lengthwise, then slice each half into thick slabs. Rotate the slabs and cut them into 1‑inch cubes, removing any stray pieces.

   Time: PT10M

2. Prepare the English Cucumber

   Trim both ends, cut the cucumber in half lengthwise, then scoop out the seeds with a small spoon. Halve the cucumber again, then dice into bite‑size pieces.

   Time: PT5M

3. Slice the Red Onion

   Thinly slice 3/4 cup of red onion. If slices stick together, gently pull them apart with your fingers and discard any thicker pieces.

   Time: PT3M

4. Tear the Mint Leaves

   Take 1/3 cup of fresh mint leaves and tear them by hand into small pieces; no need to chop.

   Time: PT2M

5. Make the Dressing

   In a small bowl whisk together 2 tbsp olive oil, the juice of one lime, and a pinch of salt and pepper until emulsified.

   Time: PT2M

6. Combine the Salad

   Place the cubed watermelon, diced cucumber, sliced onion, and torn mint into the large mixing bowl. Drizzle the dressing over the top and toss gently with your hands (or tongs) until everything is evenly coated.

   Time: PT3M

7. Finish with Feta

   Scatter 1/4 cup crumbled feta over the tossed salad and give a final light toss.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

3 g

Carbohydrates

20 g

Fat

5 g

Fiber

1 g