Step 1 — Cut the Watermelon Cut your watermelon into approximately 1-inch cubes and place them in a large bowl or directly onto a wide flat serving platter. Try to keep the pieces uniform in size so the salad looks polished and every bite is balanced. Pat the watermelon gently with a paper towel if it seems very wet — excess juice will dilute the dressing.

Step 2 — Prep the Red Onion Thinly slice the red onion into very thin half-moons or rings. If the raw onion flavor is strong, soak the slices in a small bowl of cold water for 10 minutes, then drain and pat dry. This simple step takes the harsh edge off completely.

Step 3 — Make the Dressing In a small bowl, whisk together the fresh lime juice, extra virgin olive oil, and honey until smooth and emulsified. Taste it — it should be bright, slightly sweet, and tangy.

Step 4 — Assemble the Salad Arrange the watermelon on your serving platter or in the bowl. Scatter the thin red onion slices over the top, followed by any optional add-ins like arugula, cucumber, or jalapeño at this stage.

Step 5 — Add Feta and Mint Generously crumble the feta cheese over the watermelon in large, rustic chunks. Tear or roughly chop the fresh mint leaves and scatter them over the entire salad. If using fresh basil, add it now too.

Step 6 — Dress and Finish Drizzle the lime-honey dressing over the entire salad. Finish with a sprinkle of flaky sea salt and a crack of black pepper. For an extra touch, add a final very light drizzle of olive oil over the top. Serve immediately or refrigerate for up to 30 minutes before serving.