8 cups cubed seedless watermelon
2 cucumbers, halved lengthwise and sliced
1/4 cup feta cheese crumbled (omit for vegan option)
1/4 cup minced fresh mint
1/4 cup balsamic vinegar
1/4 cup olive oil
1 small lime
1/2 teaspoon salt
1/2 teaspoon pepper
In a large bowl, combine watermelon, cucumbers, feta and mint. In a small bowl, whisk remaining ingredients. Pour over salad and toss to coat. Serve immediately or refrigerate, covered, up to 2 hours before serving.
Yield: 16 servings (3/4 cup each).