Side Watermelon Salad Recipe

Prepare watermelon

Trim rind and cut seedless watermelon into 1-inch cubes until you have about 4 cups. Transfer cubes to a large mixing bowl and gently pat with paper towels if excessively watery.

Prepare cucumber

Peel cucumber if desired, halve lengthwise and remove seeds with a spoon if large. Slice into 1/4-inch half-moons to equal about 1 cup. Add to the bowl with watermelon.

Add mint and onion

Stack mint leaves, roll and thinly chiffonade (slice) to yield about 1/2 to 1 cup loosely packed. Thinly slice red onion into very fine half-moons (about 2 tablespoons). Add both to the bowl with watermelon and cucumber.

Add feta

Crumble 3 ounces of feta cheese over the salad ingredients and gently toss once to begin combining (do not overmix to avoid breaking watermelon cubes).

In a small bowl or jar, combine 2 tbsp balsamic vinegar, 3 tbsp extra-virgin olive oil, 1 tbsp fresh lime juice, 1 tsp honey, 1 tsp fine sea salt and 1 tsp freshly ground black pepper. Whisk vigorously or shake in a jar until emulsified and slightly thickened. Taste and adjust sweetness or acidity: add an extra 1/2 tsp honey if vinegar is too sharp, or a pinch more salt if needed.

Drizzle about half of the vinaigrette over the salad, then gently toss with two large spoons to coat ingredients evenly. Add more vinaigrette to taste — you will likely use all but reserve a tablespoon to serve on the side if desired.

Transfer salad to a serving bowl or plate, garnish with a small sprig of mint and a few extra crumbles of feta if desired. Serve immediately for best texture. Refrigerate leftovers in an airtight container up to 24 hours; toss gently before serving as juices may release.