Mrs. Nice made this delightful dish for us when we were over for lunch last week and it really hit the spot during that blasted heat wave. She learned it from a man at the grocery store who had been setting out samples and she was immediately hooked. After tasting it, so was I, and so I made it for a further lunch (on my family’s side) the following weekend.
A note in advance: keep all your ingredients chilled and separate until just before serving or everything will go mushy.
Start with a decently-sized seedless watermelon (or mostly seedless, as was the case here).
Crack that puppy open by cutting off the ends and paring off the rest of the rind.
Cut it into slices and then chop those up into cubes and chuck them in a large bowl.
Chop up as well a large red onion. That can be pitched into the bowl as well. You might want to start tossing the ingredients together with your hands so you don’t destroy the watermelon.
Grab yourself a bunch of fresh mint.
Pull off the leaves and chop those up finely as well.
Sprinkle those over your watermelon.
Finally, haul over a good-sized hunk of firm feta cheese and cut that up as finely or as coarsely as you like.
Dump that in the salad as well and toss to mix it all up.
Juice a lime and pour the juice into a bowl.
Add in about 1 tablespoon (a glop) olive oil and whisk to emulsify.