Watermelon Feta Salad

Juicy summer watermelon, salty crumbled feta, fresh mint, and a bright lime dressing. This is the salad that disappears first at every cookout -- make a double batch.

Ingredients

• 6 cups seedless watermelon, cubed or sliced into triangles
• 6 oz block feta cheese, crumbled into large chunks
• 1 cup fresh mint leaves
• ½ cup fresh basil leaves
• ¼ red onion, very thinly sliced
• Juice and zest of 2 limes
• 2 tbsp good olive oil
• 1 tbsp honey
• Flaky sea salt and cracked black pepper
• Optional: 2 tbsp balsamic glaze to drizzle

Instructions

1. 1

   Prep watermelon: Cut watermelon into triangles or 1½-inch cubes. Arrange in a single, slightly overlapping layer on a large platter.

2. 2

   Soak the onion: Place sliced red onion in a small bowl of cold water for 10 minutes. Drain and pat dry -- this removes the harsh bite and leaves the flavor.

3. 3

   Make the dressing: Whisk together lime juice, lime zest, olive oil, and honey until combined. Season with a pinch of salt.

4. 4

   Assemble: Scatter drained onion over the watermelon. Break feta into large rustic chunks over the top. Tear mint and basil leaves and scatter generously.

5. 5

   Dress and serve: Drizzle lime dressing over the top. Finish with flaky sea salt, cracked pepper, and balsamic glaze if using. Serve immediately.