Summer Watermelon Salad

To add to the kebabs from the last post, for the picnic, we made a nice watermelon salad perfect for the start of summer. Growing up, the only way I ever ate watermelon was by itself. In college, I was a little more adventurous with watermelon, but this is the first salad I've ever made with it. I think it could have been improved with a drizzle of balsamic vinegar for some extra brightness, but the feta cheese did a great job of adding salt to the dish to liven it up.This dish can be easily adaptable to be vegan or paleo by taking out the cheese. However, I like cheese so I highly recommend leaving it in there.

Watermelon, Feta, and Cucumber Salad 1/2 watermelon, cubed into 3/4 inch pieces 2 cucumbers, chopped into1/2 inch pieces 8 oz feta, cubed into 1/2 inch pieces Handful of mint, roughly chopped Combine all ingredients into a bowl. If using a dressing, dress each serving individually instead of the whole bowl. Keep leftovers in the refrigerator. The longer the salad sits, the more pickled the cucumbers will become.