Ingredients:

  • 6 cups (900g) seedless watermelon, cubed into 1-inch pieces
  • 2 cups (300g) heirloom cherry tomatoes, halved
  • 1 cup (150g) English cucumber, diced small
  • 1/2 cup (75g) feta cheese, crumbled
  • 1/4 cup (15g) fresh basil leaves, torn
  • 2 tbsp (8g) fresh mint leaves, chiffonade
  • 3 tbsp (45ml) extra-virgin olive oil
  • 2 tbsp (30ml) balsamic vinegar
  • 1 tsp (5g) honey
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) freshly cracked black pepper

Instructions:

  1. Cube the watermelon into uniform 1-inch pieces, halve the cherry tomatoes, and dice the cucumber. Place them in a large bowl and set aside.
  2. In a small jar or bowl, combine olive oil, balsamic vinegar, honey, salt, and pepper. Whisk vigorously or shake until the mixture is emulsified and opaque.
  3. Drizzle the dressing over the fruit and vegetable mixture and gently toss until lightly coated.
  4. Fold in the crumbled feta and fresh herbs last to prevent the basil from bruising and the feta from disintegrating.