Ingredients:

  • 6 cups fresh watermelon, cubed into 1-inch pieces
  • 2 cups English cucumber, halved and sliced into half-moons
  • 0.5 cup Feta cheese, crumbled
  • 0.25 cup red onion, very thinly shaved
  • 0.5 cup fresh mint leaves, torn by hand
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 0.5 tsp flaky sea salt
  • 0.25 tsp black pepper, freshly cracked

Instructions:

  1. Macerate the onions. Thinly slice the red onion using a knife or mandoline. Place slices in a small bowl and cover with the 2 tablespoons of lime juice. Note: This cooks the onion, removing the raw sting and turning them a beautiful bright pink.
  2. Wait for the reaction. Let the onions sit for at least 10 minutes to macerate and soften the flavor. until the onions are slightly translucent and the juice turns pink.
  3. Prep the melon. Cube the cold watermelon into uniform 1 inch squares. Note: Uniformity ensures every forkful has the right ratio of fruit to dressing.
  4. Maintain the chill. Ensure the watermelon is kept chilled in the fridge until the moment of cutting for maximum crispness.
  5. Prepare the cucumbers. Halve the English cucumbers lengthwise and slice into half moons. until you have about 2 cups of vibrant green slices.
  6. Combine the base. In a large chilled mixing bowl, combine the watermelon cubes and sliced English cucumbers.
  7. Create the dressing. Whisk the 2 tablespoons of extra virgin olive oil, 0.5 tsp sea salt, and 0.25 tsp black pepper into the onion and lime juice mixture. until the oil and juice are fully combined and slightly thickened.
  8. Drizzle and garnish. Pour the dressing over the watermelon and cucumbers. Add the 0.5 cup crumbled feta and 0.5 cup hand torn mint leaves.
  9. The final toss. Toss gently to combine until the feta is lightly coated but not smashed.
  10. Serve immediately. Plating should happen right away until the salad is glistening and fresh.