Watermelon and Cucumber Salad

Summertime just SCREAMS for watermelon salads. I never understood the appeal of putting salt on watermelon until last year when I made a great watermelon with basil salad, which called for a coarse salt and olive oil. Amazing. And something that I likely make again this summer.

This particular watermelon side dish has a few different elements to it, but involves the same general concept:  salt and sweet is always a winning combo in my playbook. So give this salad a whirl the next time you're asked to bring something light to accompany a heavier summer meal.

Watermelon and Cucumber Salad (serves 6 as side dish)

Ingredients:

• 6 cups watermelon, cut into 1-inch pieces
• 1 cup coarsely chopped watercress
• 3/4 cup thinly sliced Vidalia onion
• 1 medium English cucumber, sliced (about 3 cups)
• 2 TB chopped fresh mint
• 2 TB chopped fresh cilantro
• 2 TB fresh lime juice
• 2 tsp extra-virgin olive oil
• 1/4 tsp kosher salt
• 2 oz reduced-fat feta cheese, crumbled (about 1/2 cup)
• Mint sprigs (optional) 

Directions:

Combine watermelon, watercress, onion and cucumber in a large bowl.

Combine mint, cilantro, lime juice and olive oil in a small bowl, stirring with a whisk. Add juice mixture and salt to watermelon mixture; toss gently to coat.

Sprinkle with feta; garnish with mint sprigs, if desired.