Ingredients:

  • 6 cups seedless watermelon, cubed into 1-inch pieces
  • 6 oz Greek feta, crumbled
  • 1/2 cup fresh mint leaves, chiffonade
  • 1/4 cup red onion, very thinly sliced
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic glaze
  • 1 tbsp fresh lime juice
  • 1 pinch flaky sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Cube the watermelon and place it in a bowl in the refrigerator for at least 30 minutes to maintain cellular structure.
  2. Place the thinly sliced red onion in a small bowl with the lime juice and let it sit for 10 minutes to remove the acrid bite.
  3. In a small jar or bowl, whisk together the olive oil and balsamic glaze until the mixture is glossy and emulsified.
  4. Add the chilled watermelon cubes to a large bowl and gently fold in the pickled red onions (including the lime juice), crumbled feta, and mint leaves.
  5. Drizzle the balsamic vinaigrette over the mixture and season with flaky sea salt and cracked black pepper before serving.