Watermelon & Cucumber Salad


  • 8 cups cubed ripe seedless watermelon (1 8-pound watermelon)

  • 2 mini cucumbers or 1/2 English cucumber (1 cup sliced)

  • 1/2 cup feta cheese

  • Zest of 1/2 lemon

  • 4 basil or mint leaves

  • Sea salt, for garnish


  • Chop the watermelon into cubes.

  • Slice the cucumbers (if using an English cucumber, slice it into half moons).

  • Chop the basil or mint.

  • Zest the lemon.

  • Arrange the watermelon and cucumbers on a platter. Sprinkle with feta crumbles, lemon zest, and sea salt. Taste and adjust flavors as desired. (If you’d like, you can add freshly ground black pepper or a drizzle of olive oil.) Serve immediately. 

  • If making ahead, refrigerate the cubed watermelon separately: it releases a lot of water after it is cut. Then assemble the salad directly before serving.

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