Easy Nectarine Watermelon Feta Salad

Ingredients

• 4 cups Watermelon (seedless, cubed)
• 4 pieces Nectarines (ripe, pitted and cubed)
• 2 pieces Persian Cucumbers (thinly sliced)
• 2 tbsp Fresh Mint Leaves (chopped)
• 2 tbsp Fresh Basil Leaves (chopped)
• 1.5 cups Feta Cheese (creamy, cubed)
• 1 piece Lemon (zested and juiced)
• 0.25 cup Olive Oil (extra‑virgin, good quality)
• 1.5 tbsp Honey (optional, to taste)
• 1 pinch Ground Black Pepper (freshly ground)
• 1 pinch Salt (to taste)
• 1 pinch Poppy Seeds (optional, for texture)

Instructions

1. Prepare the Watermelon

   Cut off both ends of the watermelon, halve it, then slice off the rind and cube the flesh into bite‑size pieces.

   Time: PT5M

2. Transfer Watermelon

   Place the cubed watermelon into a mixing bowl.

   Time: PT2M

3. Cube the Nectarines

   Wash the nectarines, remove the pits, and cut them into cubes similar in size to the watermelon pieces.

   Time: PT5M

4. Slice the Cucumbers

   Trim the tips off the Persian cucumbers and slice them thinly on a diagonal for extra crunch.

   Time: PT3M

5. Chop Herbs

   Stack the fresh mint and basil leaves, give them a rough chop, and set aside.

   Time: PT2M

6. Make Lemon‑Honey Dressing

   Zest the lemon, then juice it. In a small bowl whisk together the zest, juice, olive oil, honey, a pinch of salt, a pinch of black pepper, and poppy seeds until emulsified.

   Time: PT4M

7. Assemble the Salad

   In a large serving bowl, layer the watermelon, nectarines, cucumber slices, chopped mint and basil, and cubed feta cheese. Drizzle the lemon‑honey dressing over the top and gently toss to coat evenly.

   Time: PT5M

Nutrition Facts

Calories

300

Protein

5 g

Carbohydrates

30 g

Fat

14 g

Fiber

4 g