Watermelon Cucumber and Feta Salad

About mid-summer, the melons are sweet and juicy and call for some “attention” with the addition of briny feta and a sprinkling of fresh herbs. This simple and refreshing salad has all the ingredients to evoke a sweet, salty and savory flavor profile. It is a fast, toss-at-the-last-minute, no-cook dish and a really good side for almost anything.

Ingredients for 6-8 Servings

1 pound peeled and cubed seedless watermelon

½ cup skin-on but seedless cucumber, diced medium

⅓ cup crumbled feta

8 large mint leaves or 4 large basil leaves, julienned

Juice of a small lime

Coarse sea salt, to taste

Preparation

Toss all ingredients just before serving.

NOTE

There so many varieties of melons that vary in sweetness; any can be the star, but a locally grown gem picked up at a farmer’s market is my choice. Halved cherry tomatoes and Kalamata olives are nice embellishments. A flaky citrus salt is a nice substitute for the sea salt, and the lime can be switched out to lemon or orange.