Ingredients:

  • 6 cups (900g) seedless watermelon, cubed into 1-inch pieces
  • 1 small (100g) red onion, thinly sliced into half-moons
  • 1/2 cup (15g) fresh mint leaves, torn by hand
  • 1/4 cup (15g) fresh basil leaves, chiffonade
  • 6 oz (170g) block feta cheese, cubed
  • 2 tbsp (30ml) extra-virgin olive oil
  • 1 tbsp (15ml) balsamic glaze
  • 1 tbsp (15ml) fresh lime juice
  • 1/2 tsp (3g) flaky sea salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Cube the chilled watermelon into uniform 1-inch pieces. Slice the red onion thinly; optionally, soak the slices in ice water for 10 minutes and pat dry to neutralize the sharp bite.
  2. In a small jar or bowl, combine the olive oil, balsamic glaze, lime juice, salt, and pepper. Whisk vigorously or shake until the mixture is glossy and fully emulsified.
  3. Place the watermelon and red onion in a large mixing bowl. Drizzle the dressing over the top and toss gently with a silicone spatula.
  4. Carefully fold in the cubed feta and torn herbs. Stop immediately once coated to prevent the feta from breaking down.