📖 Instructions

1. Prepare the Watermelon and Cucumber: Using a mandoline slicer or vegetable peeler, create thin ribbons of watermelon and cucumber. Be careful when using a mandoline, always use the guard to protect your fingers! If you don't have either, carefully slice them very thinly with a knife.
2. Arrange the Ribbons: On a large serving platter, artfully arrange the watermelon and cucumber ribbons. Create a visually appealing pattern, alternating colors and textures. Think of it like arranging flowers – each ribbon is unique!
3. Make the Yogurt Dressing: In a small bowl, whisk together the Greek yogurt, lemon juice, honey, olive oil, chopped mint, salt, and black pepper. Taste and adjust seasonings as needed. I like mine with an extra pinch of salt to really bring out the flavors.
4. Assemble the Salad: Drizzle the yogurt dressing over the watermelon and cucumber ribbons. Don't drown the salad; a light drizzle is perfect. Remember, you can always add more, but you can't take it away!
5. Add Feta: Crumble the feta cheese over the salad. Distribute it evenly for a balanced flavor in every bite. If you're not a feta fan, a little goat cheese works well too.
6. Garnish and Serve: Garnish with a few extra mint leaves and a sprinkle of black pepper. Serve immediately and enjoy the refreshing flavors of this summer salad. I like to add a few edible flowers sometimes, just to make it extra pretty!