Watermelon Feta Salad

Ingredients

• •6 cups seedless watermelon, cut into 1-inch cubes (about 1/2 a small watermelon)
• •6 oz block feta cheese, cut into 1/2-inch cubes (or crumbled)
• •1/2 small red onion, very thinly sliced
• •1/2 cup fresh mint leaves, torn (loosely packed)
• •1/4 cup fresh basil leaves, torn (optional)
• •2 tbsp extra-virgin olive oil
• •2 tbsp fresh lime juice (about 1 lime)
• •1 tsp honey
• •1/2 tsp flaky sea salt, plus more to finish
• •Freshly ground black pepper, to taste

Instructions

1. 1

   Soak the sliced red onion in a small bowl of cold water for 10 minutes while you prep the rest. This mellows the harsh bite without losing the crunch. Drain and pat dry.

2. 2

   Cube the watermelon into roughly 1-inch pieces and blot the surface with paper towels — dry cubes hold the dressing instead of pooling pink liquid in the bowl.

3. 3

   In a small jar, whisk together the olive oil, lime juice, honey, salt, and a few grinds of pepper until emulsified.

4. 4

   On a large shallow platter or wide bowl, scatter the watermelon in a single layer. Tuck the feta cubes and drained red onion evenly across the top.

5. 5

   Drizzle the lime-honey dressing over the salad. Scatter the torn mint (and basil, if using) across the top and finish with flaky salt and another crack of black pepper.

6. 6

   Serve immediately at cool room temperature, or chill up to 30 minutes before serving. Do not toss aggressively — the feta will crumble and turn the salad pink.