Divide the watermelon, cucumber, and tomatoes into four serving bowls, plates, or a large platter. Sprinkle the top with crumbled feta cheese. Roughly chop (or tear with your fingers) the basil leaves and mint. In a small bowl, thin the honey with water. Garnish each salad with the herbs, pine nuts, and a drizzle of honey.
2 cups watermelon cubes (1-inch pieces)
2 cups hothouse cucumber cubes or field cucumber with seeds removed (1-inch pieces)
2 cups chopped tomatoes (halved cherry tomatoes or 1-inch pieces of mixed tomatoes)
½ cup crumbled feta cheese
2 large fresh basil leaves
2 large mint leaves
2 tablespoons honey
1 teaspoon water, warm
2 teaspoons toasted pine nuts
Recipe courtesy of Annie Copps; an Oldways photo