Ingredients

• 2 tablespoons honey
• 2 tablespoons lime juice
• 1 to 2 tablespoons extra virgin olive oil (preferably Greek Early Harvest)
• Pinch of salt

• 1/2 watermelon, peeled and cut into cubes
• 1 English cucumber (or Hot House cucumber), cubed (about 2 cups)
• 15 fresh mint leaves, chopped
• 15 fresh basil leaves, chopped
• 1/2 cup crumbled feta cheese (or more, to taste)

Instructions

1. Make the Dressing: In a small bowl, whisk together the honey, lime juice, olive oil, and a pinch of salt. Set aside.
2. Prepare the Salad: In a large bowl or a serving platter with sides, combine the cubed watermelon, cucumber, and chopped fresh herbs.
3. Finish and Serve: Drizzle the prepared dressing over the salad and gently toss to combine. Sprinkle the crumbled feta cheese on top and serve immediately.  

Notes 

• Variations: Feel free to add shallots, red onions, avocado cubes, or hot peppers for extra flavor. A dash of Aleppo-style pepper flakes can also add a hint of heat with sweet undertones.
• Leftovers: Since this salad contains high-water-content ingredients like watermelon and cucumber, it is best enjoyed the same day it is made. However, any leftovers can be stored in an airtight container for 1–2 days (test for freshness before serving).