Watermelon Salad Recipe

Prepare watermelon

Cut a chilled seedless watermelon into 1-inch cubes. Measure out about 6 cups of cubes and transfer to a large chilled bowl or platter so the fruit stays cool.

Prepare cucumber

If using English or Persian cucumber, peel if desired and slice each lengthwise, then cut into 1/2-inch half-moons. Aim for about 1 1/2 cups. Add to the bowl with the watermelon.

Slice red onion

Trim and very thinly slice about 1/4 cup red onion (so it doesn't overpower). If you prefer milder onion, rinse the slices under cold water and drain before adding. Add onion to the bowl.

Add feta and mint

Crumble 1 cup of feta and add to the bowl. Gently tear or chiffonade 1/2 cup fresh mint leaves and scatter over the salad. Reserve a few sprigs for garnish if desired.

Whisk dressing: In a small bowl or jar combine 2 tablespoons extra-virgin olive oil, 2 tablespoons fresh lime juice, 1 teaspoon honey (or agave), 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Whisk or shake until emulsified. Taste and adjust: add a few dashes of white balsamic or sherry vinegar if you want more acidity, or a pinch more honey if watermelon is very tart.

Dress the salad: Pour about two-thirds of the dressing over the watermelon mixture and gently toss once or twice with a large spoon or salad tongs. Be gentle so the watermelon cubes keep their shape. Reserve the remaining dressing to serve on the side in case guests want more.

Plate and finish: Transfer the dressed salad to a serving platter if not already. Crumble any remaining feta on top. Sprinkle a pinch of flaky sea salt if using and finish with a grind of black pepper. Garnish with the reserved mint sprigs.

Serve: Serve immediately while watermelon is cold. This salad can sit at room temperature up to 30 minutes; toss gently again before serving. Leftovers: keep dressing separate and store in an airtight container up to 24 hours in the refrigerator (watermelon will release juice and become softer).