Watermelon Feta Salad

Step 1

Prepare the watermelon: Cut a whole seedless watermelon in half lengthwise. Working over a large bowl to catch the juices, cut the flesh into 1-inch cubes, removing any remaining seeds. You should have about 4 cups of cubed watermelon. Set aside.

Step 2

Prepare the aromatics: Slice one quarter of a medium red onion as thinly as possible — aim for paper-thin slices. Stack a handful of fresh mint leaves and roll them tightly, then slice crosswise into thin ribbons. Tear 0.25 cup of fresh basil leaves by hand into bite-sized pieces. Keep mint and basil separate for now.

Step 3

Make the dressing: In a small bowl, whisk together 3 tablespoons of extra-virgin olive oil, 1.5 tablespoons of fresh lemon juice, 0.25 teaspoon of sea salt, and 0.125 teaspoon of freshly cracked black pepper. Taste and adjust the seasoning — it should taste bright and slightly salty to balance the sweet watermelon.

Step 4

Assemble the salad: Transfer the cubed watermelon to a large serving platter or shallow bowl. Scatter the sliced red onion across the watermelon, then sprinkle 1 cup of crumbled feta cheese evenly over the top. Drizzle the dressing over everything, then gently toss until just combined — be careful not to crush the watermelon cubes.

Step 5

Finish and serve: Top with the fresh mint ribbons and torn basil pieces. Taste one more time and add a pinch more salt or pepper if needed. Serve immediately while the watermelon is still cool — this salad is best enjoyed fresh and doesn't hold well for more than 30 minutes.