Ingredients:

  • 6 cups seedless watermelon, cubed into 1-inch squares
  • 2 Persian cucumbers, sliced into half-moons
  • 0.25 medium red onion, shaved paper-thin
  • 0.5 cup fresh mint leaves, torn
  • 0.25 cup fresh basil leaves
  • 6 oz high-quality sheep's milk feta cheese, crumbled
  • 2 tbsp extra virgin olive oil
  • 1 tbsp lime juice, freshly squeezed
  • 1 tsp honey
  • 1 tbsp balsamic glaze
  • 1 pinch flaky sea salt
  • 1 splash vinegar (for onion soak)

Instructions:

  1. Shave the red onion using a mandoline. Place shavings in a small bowl of ice water with a splash of vinegar for 10 minutes to remove harsh sulfurous bite.
  2. In a small mason jar, combine the extra virgin olive oil, lime juice, and honey. Shake vigorously until a stable emulsion is formed.
  3. Drain the red onions and pat them completely dry with paper towels.
  4. In a large chilled mixing bowl, combine the ice-cold watermelon cubes, cucumber half-moons, and dried red onions.
  5. Add the torn mint and basil leaves. Drizzle the honey-lime emulsion over the salad and toss gently to coat the waxy surfaces of the melon.
  6. Transfer to a serving platter. Top with large chunks of room-temperature feta cheese, a drizzle of balsamic glaze, and a final pinch of flaky sea salt. Serve immediately to prevent cellular collapse.