Hot day hero, coming right up. This crunchy–juicy salad pairs sweet watermelon with cool cucumbers, a little red onion bite, and a bright splash of The Olive Leaf Lime Infused Olive Oil and White Balsamic. Add feta and fresh mint if you like. It’s hydrating, fast, and summer in a bowl.

Ingredients

• 2 cups seedless watermelon, cubed
• 1 large cucumber, halved and sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta (optional)
• 1 Tbsp The Olive Leaf Lime Infused Olive Oil
• 1 tsp The Olive Leaf White Balsamic (try Grapefruit or Peach for a twist)
• Kosher salt & freshly ground pepper, to taste
• Fresh mint leaves, chopped

Instructions

1. In a large bowl, combine watermelon, cucumber, red onion, and feta (if using).
2. Drizzle with Lime Olive Oil and White Balsamic.
3. Season with salt, pepper, and chopped mint.
4. Gently toss and serve chilled.

Tips & Variations

• More citrus pop: Add a squeeze of fresh lime and a pinch of lime zest.
• Herb swap: Basil or cilantro works if you’re out of mint.
• Make it a meal: Add grilled shrimp or chicken and a handful of arugula.
• No dairy: Skip feta and add toasted pistachios or almonds for crunch.
• Prep ahead: Cube watermelon and slice cucumbers up to 6 hours ahead; dress just before serving to keep it crisp.

Pair It

Serve alongside grilled fish, tacos, or anything from the backyard grill. For bread dipping, whisk Lime Olive Oil with Grapefruit White Balsamic (1:1) and a pinch of Bolognese Herbal Salt.