Ingredients:

  • 6 cups cubed, seedless watermelon (chilled)
  • 8 oz block quality Feta cheese in brine, cubed
  • 1/4 small red onion, very thinly sliced
  • 1/4 cup packed fresh mint leaves, roughly chopped
  • 1/4 tsp flaky sea salt (such as Maldon)
  • 3 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp fresh lime juice
  • 1 Tbsp fresh basil, finely chopped
  • 1 tsp honey or maple syrup
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Cube the seedless watermelon into roughly 1-inch (2.5 cm) uniform pieces. Place the cubed watermelon in a covered container and chill thoroughly in the refrigerator for at least 30 minutes.
  2. Prepare the Aromatics and Cheese: Thinly slice the red onion. Cube the Feta block into pieces similar in size to the watermelon chunks, handling gently. Roughly chop the fresh mint leaves.
  3. Whisk the Basil-Lime Vinaigrette: In a small bowl, combine the lime juice, finely chopped basil, honey (or maple syrup), and black pepper. Slowly drizzle in the Extra Virgin Olive Oil while whisking continuously until the dressing is emulsified.
  4. Assemble the Salad: Just before serving, gently place the chilled watermelon cubes, the sliced red onion, and the cubed Feta in a large salad bowl.
  5. Dress and Mix: Drizzle 3/4 of the vinaigrette over the salad components. Using large, light salad servers, gently fold the ingredients together once or twice to coat without mashing the melon or crumbling the Feta entirely.
  6. Finish and Serve: Transfer the salad to your serving platter. Scatter the fresh mint leaves over the top and finish with a generous sprinkle of flaky sea salt. Serve immediately.