Ingredients:

  • 6 cups (900g) seedless watermelon, chilled and cubed into 1-inch squares
  • 1 cup (150g) Greek Feta cheese, cubed or crumbled
  • 0.5 small red onion, paper-thinly sliced
  • 0.5 cup (15g) fresh mint leaves, torn by hand
  • 0.25 cup (10g) fresh basil leaves, chiffonade
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 1 tsp honey
  • 0.5 tsp flaky sea salt
  • 0.25 tsp cracked black pepper
  • 1 pinch Aleppo pepper or red chili flakes

Instructions:

  1. Place thinly sliced red onions in a small bowl and submerge them in the lime juice. Let sit for 10 minutes to mellow the sulfurous bite and flash-pickle the onions.
  2. In a separate jar or bowl, whisk together the olive oil, honey, salt, pepper, and the lime juice strained from the onions. Whisk until the mixture is a velvety and opaque emulsion.
  3. Place the chilled watermelon cubes in a large chilled mixing bowl. Pour the dressing over the melon and toss gently to coat; the oil creates a hydrophobic barrier to keep the fruit crisp.
  4. Add the pickled onions, feta cheese, mint, and basil. Toss very lightly once more to distribute. Top with a pinch of Aleppo pepper if desired and serve immediately.