Ingredients

• 3 cups watermelon
• 1-1/2 medium cucumbers
• 2 tablespoons fresh basil
• 1 tablespoon balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 2 teaspoons olive oil
• 1/4 cup crumbled goat cheese

Preparation

1. Dice the watermelon and cucumber; chop the fresh basil.
2. Place watermelon and cucumber in a fine strainer and let sit for 20 to 30 minutes. Discard the juice.
3. Whisk together the balsamic vinegar, honey, lemon juice and olive oil. Drizzle over the watermelon and cucumber and mix.
4. Add basil and goat cheese and toss gently to combine.

Helpful hints

• Watermelon and cucumbers hold a lot of water. Straining the liquid at the beginning of the process helps get rid of some of the fluid. Use a slotted spoon or strain again if needed if it is being eaten the next day.
• Feta may be substituted in place of crumbled goat cheese. Feta has a higher sodium content. Sodium will be 55 mg higher per serving.
• Goat cheese is made from 100% goat’s milk. Feta cheese is made from sheep’s milk but may contain some goat’s milk.