Directions

• Prepare the Lime Dressing
  In a bowl, combine olive oil and honey. Add lime zest and freshly squeezed lime juice, then season with salt and cracked black pepper. Whisk to lightly mix the ingredients. The mixture will not fully emulsify but should blend enough to coat the salad. Set the dressing aside
• Cut the Watermelon
  Slice a seedless watermelon by trimming off the rind and cutting the fruit into even, bite-sized cubes. Add the cubes to a large salad bowl or container, measuring as you go.
• Prepare the Cucumber
  Cut a hot-house cucumber into pieces and add it to the watermelon. If using a cucumber with larger seeds and pith, remove them before cutting.
• Add Arugula
  Place arugula directly into the bowl with the watermelon and cucumber. Its peppery taste balances the sweetness of the fruit.
• Slice and Add Shallot
  Cut a shallot in half and chop it into small pieces. Break apart the individual rings slightly, then add them into the salad bowl.
• Cube and Add Feta Cheese
  Cut a block of feta into cubes instead of crumbling it. Fold most of the feta into the salad, keeping a little extra aside to layer on top when serving.
• Dress and Toss the Salad
  Give the dressing a quick stir and pour it evenly over the bowl. Add fresh mint leaves—small whole leaves if available, or tear larger leaves into pieces. Gently toss the salad so the dressing lightly coats all components.
• Plate and Garnish
  Transfer the salad to a serving platter. Add a few extra feta cubes on top and sprinkle with additional mint leaves. Finish with a pinch of flaky salt to enhance sweetness. Serve immediately.