Watermelon, Cucumber, and Feta Salad

Ingredients:

• 1 cucumber
• 1 small watermelon
• 1 piece of feta weighing 150 g.
• 1 teaspoon olive oil
• 2 tablespoons fresh basil leaves
• 2 tablespoons fresh mint leaves

Preparation:

1. To dice a cucumber, trim off the ends. Then thinly slice all four long sides of the cucumber so that the flesh forms a long rectangle. Cut into 13 2.5 x 2.5 cm cubes. Set the rest aside for another use.
2. To dice the watermelon, trim off the ends. Cut the watermelon into 2.5 cm thick round slices. Cut the watermelon flesh into 13 2.5 x 2.5 cm cubes. Discard the rind and set the remaining watermelon aside for another use.
3. Cut the feta into 4 cubes measuring 2.5 x 2.5 cm.
4. To assemble the salad, lay out the bottom layer: Place 3 cubes across the top of the serving platter, then 5 cubes down, alternating cucumber and watermelon (you should end up with an L shape). Fill the L to make a 3 x 5-inch rectangle, alternating cucumber and watermelon cubes to create a checkerboard pattern. Replace some of the cucumber or watermelon cubes with feta cubes so that there are 4 white cubes in the pattern. You should have 15 cubes. To assemble the top layer, repeat the checkerboard pattern with the remaining 15 cucumber and watermelon cubes, covering all the feta cubes so that each cucumber cube has a watermelon cube on top of it, and vice versa.
5. Drizzle the salad with olive oil, then sprinkle with black pepper, basil and mint leaves.