Ingredients
- 5 cups cubed watermelon
- 1.5 cups diced English cucumber
- 6 fresh mint leaves, torn
- 6 fresh basil leaves, torn
- ¼ cup crumbled feta cheese (optional)
Directions
- Wash hands, in a small bowl combine together honey, lime juice, and salt, and drizzle in olive oil while whisking. Set aside.
- In a large bowl, combine watermelon, and cucumber.
- Wash and dry basil and mint leaves. Tear basil and mint leaves into a large bowl of watermelon and cucumber.
- Top the watermelon salad with honey vinaigrette, and gently toss to combine. Top with feta cheese and serve. Store in an airtight container and refrigerate for up to four days.
Image
![](/sites/default/files/styles/large/public/2024-07/summer_watermelon_salad_1200x800.png?itok=birXbsGu)
Total Time
30 min
Prep Time
20 min
Servings
4
Nutrition Facts
per serving (with feta):
Calories: 120
Protein: 3 grams
Total Fat: 4.5 grams
Saturated Fat 2 grams
Carbohydrates: 20 grams
Added sugar: 4 grams
Dietary fiber: 1 gram
Sodium: 160 milligrams