Watermelon Recipe

Wash and cut

Rinse the whole watermelon under cool running water to remove any dirt. Place it on a large cutting board. Using a large, sharp chef's knife, cut off both ends so the melon sits flat. Stand the melon on one cut end and slice down one side to remove the rind, rotating and repeating until rind is fully removed, or cut the watermelon in half and slice into wedges if you prefer the rind on.

Cut to serving pieces

For cubes: Lay the peeled watermelon on its side and slice into 1-inch thick rounds. Stack rounds and cut into 1-inch sticks, then cross-cut into 1-inch cubes. For wedges: cut the halved melon into 1–1.5-inch thick wedges and optionally remove the rind. For slices: cut into 1/2-inch thick slices. Transfer cut watermelon to a large bowl or serving platter.

Dress with lime and olive oil (optional)

If using, roll the lime on the counter to release juices, then zest lightly if you like and cut in half. Squeeze about half the lime over the cut watermelon for bright acidity (reserve remaining half for additional squeezing). Drizzle the extra-virgin olive oil over the fruit in a very light ribbon — about 1 teaspoon spread across the serving — this adds a silky richness that complements the melon.

Add mint and salt

Stack the mint leaves, roll them tightly, and thinly slice (chiffonade). Scatter the mint over the watermelon. Sprinkle the coarse sea salt evenly, using 1/4 teaspoon total, to enhance sweetness — taste and add a tiny pinch more only if needed.

Optional feta garnish

If using feta, crumble 1/2 cup over the watermelon for a salty, tangy contrast. Toss gently once or leave arranged on top. If serving to children or those avoiding dairy, omit feta.

Serve

Transfer to individual plates or serve family-style. Offer the remaining lime half for additional squeezing at the table. Serve immediately at room temperature or slightly chilled. Leftovers keep covered in the refrigerator for up to 2 days but are best the same day.