Yield: 4 to 6 servings
6 cups (1-inch) diced seedless watermelon (approximately a 3 pound watermelon)
3 small Persian cucumbers, quartered lengthwise and diced medium (1¾ cups)
2 teaspoons roughly chopped lemon zest (zested on a microplane and chopped)
1 pint (25-30) cherry tomatoes, halved (preferably assorted colors)
2 tablespoons freshly squeezed lemon juice
¼ cup packed fresh basil leaves, roughly chopped
¼ cup packed fresh mint leaves, roughly chopped
¾ cups crumbled sheep’s milk feta cheese
Extra virgin olive oil, to taste
Flaky sea salt, to taste (preferably Maldon or Jacobsen sea salt)
Freshly ground black pepper, to taste
Place watermelon, cucumbers, tomatoes, lemon zest and juice, basil and mint in a large mixing bowl. Very gently fold to combine (you don’t want the tomatoes to leach their juice) with a large spoon.
Arrange on plates. Sprinkle feta, flaky sea salt and freshly ground black pepper over each plate. Finish with a drizzle of extra virgin olive oil.