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6 cups watermelon, cut into 1-inch pieces
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1 cup coarsely chopped watercress
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3/4 cup thinly sliced Vidalia onion
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1 medium English cucumber, sliced (about 3 cups)
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2 tablespoons chopped fresh mint
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2 tablespoons chopped fresh cilantro
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2 tablespoons fresh lime juice
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2 teaspoons extra-virgin olive oil
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1/4 teaspoon kosher salt
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2 ounces reduced-fat feta cheese, crumbled (about 1/2 cup)
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Mint sprigs (optional)
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