Ingredients:

  • 6 cups (900g) seedless watermelon, cut into 1-inch cubes
  • 3 Persian cucumbers (250g), sliced into thick half-moons
  • 1/4 small red onion (30g), shaved into paper-thin ribbons
  • 1 cup (150g) sheep's milk feta cheese, cut into 1/2-inch cubes
  • 1/2 cup (15g) fresh mint leaves, torn
  • 1/4 cup (8g) fresh basil, chiffonade-cut
  • 2 tablespoons (30ml) freshly squeezed lime juice
  • 2 tablespoons (30ml) extra virgin olive oil
  • 1 teaspoon (7g) honey
  • 1 tablespoon (15ml) balsamic glaze
  • 1/4 teaspoon flaky sea salt
  • 1/8 teaspoon cracked black pepper

Instructions:

  1. Dice the chilled watermelon into 1 inch cubes.
  2. Cut the Persian cucumbers into thick half moons.
  3. Use a mandoline or very sharp knife to create translucent red onion ribbons.
  4. In a small jar, combine lime juice, olive oil, honey, and black pepper.
  5. Place the watermelon, cucumber, and onion in your large chilled bowl.
  6. Pour the lime mixture over the fruit and toss gently with your hands or large spoons.
  7. Tear the mint leaves and chiffonade the basil.
  8. Gently fold in the feta cubes.
  9. Drizzle the balsamic glaze in a zigzag pattern and sprinkle the flaky sea salt.
  10. Serve immediately.