1/4 watermelon, diced into bite-sized chunks
1/2 cucumber
2 oz. feta cheese, crumbled (I like to leave the feta in rather large chunks: personal preference)
1 lime
1 Tbsp. extra virgin olive oil (I beg of you, break out the good stuff: it makes all the difference)
4-5 fresh mint leaves, chiffonade
salt and pepper
Slice the half cucumber down the middle and then cut each half so that you have a pile of half-moons about a half-inch wide. Toss the cucumber and the diced melon in a large salad bowl. Sprinkle the cheese on top, and season with salt and black pepper. Drizzle the olive oil and the juice of the lime over the top. Sprinkle the chiffonade of mint leaves on top of the salad as a garnish.
The colors of the salad look best before tossing, so if you’re making this for company, I recommend serving like this and tossing at the table. Alternatively, you can toss the watermelon and cucumber with the oil, lime juice, salt and pepper and then add the cheese and mint at the end.
