Ingredients:

  • 6 cups (900g) seedless watermelon, cubed into 1-inch pieces
  • 1 cup (150g) English cucumber, diced
  • ¼ cup (40g) red onion, very thinly sliced
  • ½ cup (15g) fresh mint leaves, torn
  • 6 oz (170g) block feta cheese, crumbled by hand
  • ¼ cup (15g) fresh basil, chiffonade
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) balsamic glaze
  • 1 tbsp (15ml) fresh lime juice
  • 1 tsp (5ml) honey
  • ¼ tsp (1.5g) sea salt
  • ¼ tsp (1g) freshly cracked black pepper

Instructions:

  1. Cut a cold watermelon into uniform 1-inch cubes and place them in a large mixing bowl.
  2. Thinly slice the red onion into half-moons. Optional: soak slices in ice water for 10 minutes and pat dry. Add the onion and diced cucumber to the watermelon bowl.
  3. In a small jar or whisking bowl, combine the olive oil, balsamic glaze, lime juice, honey, salt, and pepper. Shake vigorously or whisk until the mixture is thickened and glossy.
  4. Just before serving, drizzle the dressing over the watermelon mixture, add the crumbled feta and fresh herbs, and toss gently to combine.