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We prepped this recipe using DaTerra Cucina Eisenrose Santoku and Chef Knives, our go-to for clean, effortless slicing — especially when working with watermelon, cucumbers, and fresh herbs.
½ chilled watermelon, peeled and cut into cubes
1 English cucumber, peeled and cut into cubes
¼ cup chopped mint leaves
¼ cup chopped basil leaves
½ cup crumbled feta cheese
4 tablespoons honey
3 tablespoons lime juice
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon white pepper
Watermelon can be messy and tricky to slice, but not with the right tool. The DaTerra Cucina Santoku and Chef Knives handle thick rinds and soft fruit with ease, giving you clean, even cubes every time. It also glides smoothly through cucumbers and delicate herbs without bruising them.
It’s the kind of prep that feels satisfying from start to finish.
Cut the watermelon and cucumber into bite-sized cubes using your DaTerra Cucina Knife. Add to a large bowl.
Add chopped mint and basil, then toss gently.
Sprinkle in crumbled feta and mix just enough to combine.
In a separate bowl, whisk together the honey, lime juice, olive oil, salt, and white pepper until fully blended.
Pour the dressing over the salad and toss gently to coat.
Tip: This salad is best served immediately while cold. But you can make the dressing up to two days ahead and keep it in the fridge.
Planning your July 4th menu? This salad is a guaranteed crowd-pleaser. But don’t stop there; it’s also great for casual lunches, backyard barbecues, and easy weeknight meals.