Watermelon Feta Salad

Let's cook

1. 1

   Chill the watermelon hard

   The watermelon must be properly cold. Room-temperature melon tastes flat and watery against the feta.

2. 2

   Drain the cubes

   Cut the watermelon and let it drain in a colander for 10 minutes. That juice would otherwise flood the plate.

   💡

   Ten minutes of draining keeps the salad from turning into a puddle.

3. 3

   Soak the onion briefly

   Cover the sliced onion with cold water for 5 minutes to take the raw edge off, then drain and pat dry.

4. 4

   Layer, do not toss

   Arrange the watermelon and feta loosely on a platter rather than mixing in a bowl — tossing crushes the melon and crumbles the cheese into dust.

5. 5

   Dress at the last moment

   Scatter the mint and onion, drizzle with oil, balsamic glaze, and lime, then finish with flaky salt and pepper. Serve straight away.

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