Instructions

1. 1

   Prep the watermelon. Cut the watermelon into bite-sized cubes and spread them on a paper towel-lined sheet pan for about five minutes. This pulls off excess juice so the salad doesn't turn into soup at the bottom of the bowl.

2. 2

   Slice the cucumber and onion. Cut the cucumber into thin half-moons and the red onion into paper-thin slices. If the raw onion tastes too sharp, soak the slices in ice water for five minutes, then drain and pat dry.

3. 3

   Toss the salad together. Add the watermelon, cucumber, and red onion to a wide, shallow bowl or platter. Scatter the crumbled feta and torn mint over the top. A flat platter works better than a deep bowl here — you want to see every layer instead of burying the feta underneath.

4. 4

   Dress it. Drizzle the olive oil and lime juice directly over the salad. Finish with a pinch of flaky salt and a few cracks of black pepper. Gently toss once or twice — just enough to combine without breaking up the watermelon cubes.

5. 5

   Serve right away. This salad is best within about 30 minutes of assembly. The watermelon will start releasing liquid as it sits, so dress it just before serving for the cleanest presentation.

Used in this recipe: Half Sheet Pan · Handheld Mandoline Slicer (Amazon, affiliate links)