This is one of those recipes that looks fancy, but takes less than 10 minutes to throw together — and always disappears first at summer gatherings.

I remember making this on a hot afternoon when dinner felt too heavy and the fridge was full of leftover melon. I chopped it up, added some salty feta, tossed in cucumber and mint, and boom magic. It’s sweet, salty, crunchy, and ridiculously refreshing.

Whether you serve it at a BBQ, pack it for the beach, or eat it straight from the bowl standing at the counter (been there), this salad is pure summer joy. 

Ingredients

• 4 cups cubed seedless watermelon

• 1/2 cup diced cucumber

• 1/3 cup crumbled feta cheese

• 2 tbsp fresh mint, chopped

• Juice of 1/2 lime

• Fresh cracked black pepper (optional)

Instructions

1. Prep ingredients:
   Cube the watermelon and dice the cucumber. Crumble feta and chop fresh mint.

2. Toss it together:
   In a large bowl, combine watermelon, cucumber, feta, and mint. Squeeze fresh lime juice over the top and toss gently.

3. Finish & serve:
   Add a pinch of cracked pepper if you like a little bite. Serve immediately or chill for up to an hour before serving.

Sarah’s Tips

• Don’t skip the mint! It makes the salad taste extra cool and clean.

• Dairy-free? Just skip the feta or swap in a plant-based version.

• Want to dress it up? Add thinly sliced red onion or a drizzle of balsamic glaze.

Nutrition (Per Serving)

• Calories: 120

• Carbs: 12g

• Sugars: 10g

• Fat: 7g

• Protein: 3g

• Fiber: 1g