Ingredients:

  • 6 cups (850g) seedless watermelon, cubed into 1-inch pieces
  • 2 cups (300g) Persian cucumbers, sliced into half-moons
  • ½ cup (75g) red onion, very thinly sliced
  • 6 oz (170g) feta cheese, crumbled
  • ¼ cup (10g) fresh mint leaves, torn
  • ¼ cup (10g) fresh cilantro or parsley, chopped
  • 3 tbsp (45ml) extra virgin olive oil
  • 2 tbsp (30ml) fresh lime juice
  • 1 tbsp (15ml) balsamic glaze
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) black pepper

Instructions:

  1. Cut the watermelon into uniform 1-inch cubes, slice the Persian cucumbers into thin half-moons, and shave the red onion as thinly as possible.
  2. In a small bowl, combine the olive oil, lime juice, salt, and pepper; whisk vigorously until the mixture is emulsified.
  3. Spread the watermelon cubes across the tray to create a foundation, then tuck the cucumber slices and red onion slivers in between the melon.
  4. Sprinkle the crumbled feta and torn mint leaves evenly over the top of the arrangement.
  5. Drizzle the lime vinaigrette evenly over the entire tray and finish with a decorative zigzag pattern of balsamic glaze.