Watermelon feta salad with mint and lime

• 800 g watermelonseedless, cut into 2cm cubes
• 120 g feta cheesecrumbled
• 15 g fresh mint leavesroughly torn
• 1 small red onionvery thinly sliced into half-moons
• 2 limejuiced
• 2 tbs extra virgin olive oil
• 1 tsp honey
• ¼ tsp kosher salt
• ¼ tsp black pepperfreshly ground

1. 1

   Soak the thinly sliced red onion in a bowl of cold water while you prep everything else. This takes the harsh raw bite out and leaves you with a mellow, slightly sweet onion — about 5 minutes.

   Tip: If your onion slices are thick, they'll stay too pungent. Aim for paper-thin half-moons.

2. 2

   In a small bowl, whisk together the lime juice, olive oil, honey, salt, and black pepper until the honey dissolves and the dressing looks slightly emulsified and cohesive.

   Tip: Taste the dressing — it should be bright and tangy with just enough sweetness to balance. Adjust lime or honey to your preference.

3. 3

   Drain the red onion and pat dry. Scatter the watermelon cubes into a large mixing bowl, then add the drained onion and most of the torn mint leaves, reserving a small handful for garnish.

4. 4

   Drizzle the lime dressing over the salad and gently toss with your hands or a large spoon until everything is lightly coated — you want the dressing distributed without smashing the watermelon.

5. 5

   Transfer to a serving plate or shallow bowl. Scatter the crumbled feta and remaining mint over the top so they stay visible and don't get buried.

   Tip: Add the feta last so it stays in distinct salty pockets rather than dissolving into the dressing. Best served immediately — it's crispest and coldest right now. Leftovers keep in the fridge for up to 1 day but the watermelon will release juice, so drain before serving again.

• cutting board
• large mixing bowl
• small mixing bowl

Per serving

Nutritional values are estimates only.