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.