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Watermelon Cucumber Salad with Feta and Mint

This salad combines juicy, seedless watermelon with crisp cucumber slices, crumbled feta cheese, and fresh mint leaves. The ingredients are assembled raw, creating a refreshing dish characterized by contrasting textures—crunchy, juicy, and creamy—with a vibrant appearance of colorful fruit and greens.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 4 cups seedless watermelon, cubed preferably chilled
  • 1 large cucumber halved lengthwise and sliced thinly
  • 1/2 cup feta cheese crumbled
  • 8 fresh mint leaves mint leaves whole or torn for presentation
  • 1 tablespoon olive oil optional, for drizzling
  • to taste salt and freshly ground black pepper

Equipment

  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Serving plate

Method
 

  1. Place the seedless watermelon cubes in a large mixing bowl. Slice the cucumber thinly and add to the bowl. Gently toss to combine, ensuring even distribution of the fruit and vegetables.
  2. Scatter the crumbled feta cheese over the top of the salad. Tear whole mint leaves and sprinkle them evenly across the mixture to release their aroma.
  3. Drizzle the olive oil over the salad, then season with salt and freshly ground black pepper to taste. Gently toss again to combine all ingredients without breaking the watermelon or feta.
  4. Transfer the salad to a serving plate or bowl, arranging attractively to showcase the colorful layers of watermelon, cucumber, and feta. Garnish with additional mint leaves if desired.