Ingredients

• 4 cups seedless watermelon, 1″ cubes (chilled)
• 1 cup English cucumber, thinly sliced or diced
• ¼ cup red onion, very thinly sliced (soak in ice water 5 min, then drain)
• ⅓ cup crumbled feta cheese (or dairy-free almond feta)
• 2 tbsp fresh mint, chopped
• 1 tbsp fresh basil or dill, chopped

Dressing:
• 1½ tbsp extra-virgin olive oil
• 1 tsp fresh lime or lemon juice (just enough to brighten—no sugar spike!)
• Pinch of flaky sea salt
• Freshly cracked black pepper
• Optional: tiny pinch of chili flakes or 1 tsp toasted pepitas for crunch

Instructions

In a large bowl, gently combine watermelon, cucumber, and drained red onion.
Whisk dressing ingredients in a small bowl.
Drizzle dressing over salad; toss very gently (watermelon is delicate!).
Top with feta, herbs, and optional pepitas.
Serve immediately—do not refrigerate after dressing (prevents sogginess).