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Active time
20 minutes
Total time
20 minutes
4 servings

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


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.

Recipe courtesy of Annie Copps; an Oldways photo


Nutrition: Calories: 140
Total Fat: 5g
Saturated Fat: 3g
Sodium: 180mg
Carbohydrate: 20g
Fiber: 2g
Protein: 5g

Yield: 4 servings

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