Delicious Watermelon Salad for Summer

Ingredients

• 1 medium Watermelon (seedless, cubed; yields about 8 cups)
• 3 tablespoons Lime Juice (freshly squeezed from 1 lime)
• 3 tablespoons Olive Oil (extra‑virgin preferred)
• 0.25 teaspoon Salt (fine sea salt)
• to taste Black Pepper (freshly ground)
• 1 large Cucumber (peeled into thin strips with a citrus peeler, sliced 1/4 inch thick)
• 0.33 cup Red Onion (thinly sliced (about 1/3 cup))
• 1.5 cups Feta Cheese (crumbled; about 6 oz, preferably block cheese)
• 2 tablespoons Fresh Mint Leaves (torn or chiffonade)

Instructions

1. Prepare Lime Dressing

   Squeeze the juice from one lime into a small bowl (about 3 Tbsp). Add 3 Tbsp olive oil, 1/4 tsp salt, and a pinch of black pepper. Whisk or shake in a mason jar until emulsified.

   Time: PT2M

2. Cube Watermelon

   Trim the ends off the watermelon, then slice off the rind and pith. Cut the flesh into bite‑size cubes (about 1‑inch).

   Time: PT5M

3. Prepare Cucumber

   Using a citrus peeler, remove long strips of skin from the cucumber, then slice the cucumber lengthwise, remove seeds with a teaspoon, and cut into thin half‑moon slices (≈¼ inch).

   Time: PT3M

4. Slice Red Onion

   Trim the root end, halve the onion, then slice thinly to yield about 1/3 cup.

   Time: PT2M

5. Crumble Feta

   Take a block of feta and crumble it by hand into the large bowl; aim for about 1.5 cups.

   Time: PT1M

6. Add Mint

   Tear a handful of fresh mint leaves (≈2 Tbsp) and add to the bowl.

   Time: PT1M

7. Assemble Salad

   Combine the cubed watermelon, cucumber slices, red onion, crumbled feta, and mint in the large bowl. Drizzle the lime dressing over the top and toss gently until everything is evenly coated.

   Time: PT2M

Nutrition Facts

Calories

224

Protein

5 g

Carbohydrates

15 g

Fat

19 g

Fiber

1 g