Start by cutting your sweet watermelon into bite-sized cubes and place them in a large bowl. Chill in the refrigerator for at least 30 minutes.

Thinly slice half a red onion and soak in cold water with a pinch of kosher salt for about 10 minutes. Drain and set aside.

Slice a crisp Persian or English cucumber into 1/4-inch half-moons and set aside.

Tear fresh mint leaves into smaller pieces and crumble the block of feta cheese.

In a separate bowl, whisk together lime juice, lime zest, olive oil, honey, salt, and pepper.

Gently combine the chilled watermelon, drained red onion, sliced cucumber, and three-quarters of your torn mint in a chilled mixing bowl. Drizzle most of the dressing over and toss carefully.

Fold in the crumbled feta. Adjust seasoning if needed.

Before serving, sprinkle remaining mint leaves and optionally top with toasted pistachios.