Watermelon Salad

Make Watermelon Salad with mint, feta, and lime dressing for a bright summer side.

Ingredients

• 8 cups cubed watermelon
• 1½ cups cucumber (sliced, about 1 large cucumber)
• ⅓ cup red onion (thinly sliced)
• 1½ cups crumbled Feta
• ⅔ cup mint leaves (torn)
• sea salt (to taste)
• 1 lime juiced (about 3 tbsp)
• 3 tbsp olive oil
• salt and pepper (to taste)

Instructions

Step 1: Whisk the dressing

In a small glass bowl or mason jar whisk together 3 tablespoons olive oil with the freshly squeezed lime juice, then season gently with salt and freshly cracked black pepper until the mixture is bright, slightly glossy, and just emulsified. Set the dressing aside so the flavors can settle; it should sit in a small clear vessel, ready to be drizzled when the salad is assembled.

Step 2: Prepare the produce and cheese

Cube the watermelon into even, juicy bite-sized pieces, slice the cucumber into thin rounds, and cut the red onion into delicate, almost-translucent thin slices. Crumble the feta into small, pillowy fragments and tear the mint leaves into fragrant, irregular pieces. As you work, group each component into its own small bowl or dish and then transfer all the prepared elements into a single large, shallow matte pale-blue ceramic mixing bowl — the neutral color will allow the vivid watermelon and mint to pop.

Step 3: Toss everything with the dressing

Pour the reserved lime-and-olive-oil dressing evenly over the watermelon, cucumber, red onion, crumbled feta and torn mint in the same matte pale-blue ceramic bowl; use a wide wooden salad spoon to gently toss so the dressing coats surfaces without bruising the watermelon. The result should read as a glossy, well-coated salad: deep pink watermelon cubes glistening, ribbons of pale-pink onion, cool cucumber discs, sprinklings of chalky white feta, and bright green mint leaves scattered throughout.

Step 4: Plate and finish for serving

Scoop the tossed salad back into the same matte pale-blue ceramic bowl for serving, arranging a few standout watermelon cubes and mint sprigs on top for an intentional, fresh look. Finish with a light pinch of flaky sea salt and a final drizzle of any remaining dressing, then present immediately while the textures remain crisp and the watermelon still sparkles.

Notes

• Chill the watermelon before assembling to keep the salad crisp.
• Store components separately and toss before serving to avoid sogginess.
• Use fresh lime juice for the brightest dressing flavor.
• Swap feta for goat cheese or cotija for a different tang.
• Use a sharp knife to cube watermelon cleanly.