Watermelon Feta Salad

Place the thinly sliced 1/3 cup of red onion, very thinly sliced, in a small bowl of ice water and let soak for 10 minutes. This removes the harsh bite while keeping the crunch and pretty color.

In a small bowl, whisk together the juice and zest of 3 limes, 3 tablespoons extra-virgin olive oil, and 1.5 teaspoons honey until combined. Taste and adjust — it should be bright, slightly sweet, and punchy.

Arrange the watermelon, cubed or sliced into triangles, on a large platter or a wide, shallow bowl in a single, loose layer. Season lightly with 1 teaspoon of flaky sea salt — the salt will draw out a little juice and intensify the sweetness.

Drain and pat dry the red onion, then scatter it over the watermelon. Crumble the feta cheese, then sprinkle it generously over the top.

Drizzle the lime-honey dressing over everything. Scatter fresh mint leaves over the salad and serve.