1-First Step: Prep the fruit and vegetables Start by peeling 1/2 watermelon and cutting it into bite-size cubes. Then cube 1 English or hothouse cucumber so the pieces are close in size to the melon. Aim for even cuts, since that helps the salad look pretty and makes every bite balanced.

2-Second Step: Chop the herbs Wash 15 fresh mint leaves and 15 fresh basil leaves, then pat them dry. Stack the leaves and chop them into small pieces. Fresh herbs can bruise easily, so use a sharp knife and a gentle touch. If you are preparing this for a potluck, you can do this part a little ahead of time and keep the herbs chilled.

3-Third Step: Make the honey-lime dressing In a small bowl, whisk together 2 tablespoons honey, 2 tablespoons lime juice, 1 to 2 tablespoons olive oil, and a pinch of salt. Whisk until the honey loosens and the dressing looks smooth. If you want a lighter taste, use 1 tablespoon olive oil. If you want a silkier dressing, use the full 2 tablespoons.

4-Fourth Step: Combine the salad ingredients Add the watermelon cubes, cucumber cubes, chopped mint, and chopped basil to a large serving bowl. Toss gently so the fruit stays intact. This recipe works best when the pieces are cold, so chill the watermelon and cucumber before mixing if you have time.

5-Fifth Step: Add the feta and dressing Sprinkle 1/2 cup crumbled feta cheese over the salad. Pour the honey-lime dressing on top and toss very gently. Try not to overmix, because watermelon can break down quickly and make the bowl watery. A light hand keeps the textures nice and fresh.

6-Final Step: Chill and serve Let the salad rest in the refrigerator for 10 to 15 minutes before serving. This short chill time helps the flavors blend without softening the cucumber too much. Serve it cold as a side dish with grilled meats, sandwiches, or a picnic spread. For a lovely meal pairing, it goes especially well with lighter mains like chicken, fish, or grain bowls.