Ingredients:

  • 6 cups seedless watermelon, cubed into 1-inch squares and chilled
  • 2 cups Persian cucumbers, sliced into thick half-moons
  • 1/2 cup red onion, paper-thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp fresh lime juice
  • 1/2 cup fresh mint leaves, torn
  • 2 tbsp balsamic glaze
  • 1/2 cup feta cheese, crumbled
  • 1/2 tsp flaky sea salt
  • 1/4 tsp freshly cracked black pepper

Instructions:

  1. Place the thinly sliced red onions in a small bowl and submerge them in the lime juice. Let them macerate for at least 10 minutes to remove harshness and soften the texture.
  2. In a large, shallow bowl, gently combine the cold watermelon cubes and sliced cucumbers.
  3. Drizzle the extra-virgin olive oil over the watermelon and cucumbers. Toss gently with your hands or a silicone spatula to coat; the oil acts as a hydrophobic barrier to prevent the fruit from leaking juice.
  4. Add the macerated onions (along with the remaining lime juice), torn mint leaves, and crumbled feta cheese to the bowl.
  5. Finish by drizzling with the balsamic glaze and seasoning with flaky sea salt and cracked black pepper. Serve immediately to maintain crispness.