• Wash hands thoroughly, lathering with soap and rinsing with running water.
• Wash the watermelon, scrubbing the skin with a brush. Dry the melon and cut it in half with a large, serrated knife. Place the half, flat side down on the cutting board. Slice off the end and cut off the sides.

  Cut the skinned melon into slices. Cut the slices into sticks and cut across the sticks to make medium-sized cubes. (Small cubes become mushy quickly.) Measure out 5 to 6 cups and place in a large bowl. (Store any extra in a separate container.)

  5 cups watermelon
• Wash the strawberries and pat dry. Remove the stems and slice or quarter. Add them to the bowl.

  2 cups strawberries
• Wash a cucumber, scrubbing the skin. Dry the cuke and cut it in half. Wrap one half and place in the fridge. Cut off them end of the remaining half.

  Cut the half in half horizontally and then lengthwise, so that you have 4 pieces. Slice each quarter in half lengthwise so that you have 8 pieces. Make ¼-inch slices.

  Add the sliced cucumber pieces to the bowl.

  ½ large cucumber
• Slice your feta and then cut into ½-inch cubes. Or, use crumbled feta. (See note below.)

  4 ounces feta cheese
• Wash and dry the mint and roughly chop. Sprinkle over the watermelon, strawberries, and cucumber.

  ¼ cup mint
• Grind some salt over the contents of the bowl.

  Few grinds salt

Honey-Citrus Dressing

• Wash the lime and zest it before cutting it in half. Squeeze the lime halves over a glass measuring cup. (One lime usually yields 2 Tablespoons of juice.)

  ½ teaspoon lime zest 2 Tablespoons lime juice
• Top the lime zest and juice with the olive oil and honey. Whisk together until emulsified.

  2 Tablespoons olive oil 1 teaspoon honey
If using 1 Tablespoon of dried mint in place of fresh, add it to the dressing instead of the bowl with the salad ingredients.
• Pour the dressing over the fruit, cucumber, cheese, and herbs in the large bowl.

  Gently toss everything together until completely coated with dressing. Enjoy!!