Watermelon Cucumber Mint Feta Salad Recipe

Ingredients

• 2 pieces Pickling Cucumbers (small pickling cucumbers, sliced into half‑rounds)
• 2 cups Watermelon (seedless watermelon, cubed)
• 0.5 cup Fresh Basil Leaves (loosely packed, chiffonaded)
• 0.25 cup Fresh Mint Leaves (loosely packed, chiffonaded)
• 0.5 cup Feta Cheese (crumbled)
• 2 tablespoons Lime Juice (freshly squeezed from about 2 limes)
• 2 tablespoons Olive Oil (extra‑virgin)
• 2 tablespoons Local Honey (mild-flavored honey)
• 0.25 teaspoon Salt (to taste)
• 0.125 teaspoon Black Pepper (freshly cracked)

Instructions

1. Slice Cucumbers

   Place the pickling cucumbers on a cutting board and slice them into half‑rounds of uniform thickness.

   Time: PT5M

2. Cube Watermelon

   Cut the watermelon into bite‑size cubes, discarding the rind. Aim for roughly the same size as the cucumber pieces.

   Time: PT5M

3. Chiffonade Basil and Mint

   Stack the basil leaves, roll them into a tight cigar shape, and slice thinly. Repeat with mint leaves.

   Time: PT3M

4. Chill Fruit and Herbs

   Combine the sliced cucumbers, watermelon cubes, and chiffonaded herbs in a large mixing bowl. Cover and refrigerate to let the flavors meld.

   Time: PT10M

5. Prepare Lime‑Honey Vinaigrette

   Squeeze limes to obtain about 2 tablespoons of juice. In a small bowl combine lime juice, olive oil, honey, salt, and freshly cracked black pepper. Use a stick blender to emulsify until smooth.

   Time: PT5M

6. Assemble and Serve

   Remove the chilled fruit‑herb mixture from the fridge. Drizzle the vinaigrette over the salad and toss gently. Portion into serving bowls, top each with crumbled feta, and serve immediately.

   Time: PT4M

Nutrition Facts

Calories

130

Protein

4 g

Carbohydrates

28 g

Fat

14 g

Fiber

1.5 g