Cut the 8 cups sandía sin semillas cortada en cubos de 1 pulgada into 1-inch cubes, removing any rind. Pat the cubes gently with a paper towel to absorb excess surface moisture — this keeps the salad from becoming watery. Transfer to a large mixing bowl or platter.

Halve the 1 pepino inglés lengthwise, then slice into half-moon pieces about ¼-inch thick. Add to the mixing bowl with the 8 cups sandía sin semillas cortada en cubos de 1 pulgada.

If using ¼ cup cebolla roja, soak the thin slices in cold water for 5 minutes, then drain and pat dry. This mellows their sharpness without losing their crunch. Add to the mixing bowl.

In a small mixing bowl or jar, whisk together the 3 tbsp jugo fresco de lima, 1 tbsp aceite de oliva virgen extra, 1 tsp miel, ¼ tsp sal marina escamosa, and a grind of pimienta negra until combined. Taste and adjust — add a touch more 1 tsp miel if your 8 cups sandía sin semillas cortada en cubos de 1 pulgada is less sweet, or more 3 tbsp jugo fresco de lima for extra brightness.

Drizzle the dressing over the 8 cups sandía sin semillas cortada en cubos de 1 pulgada and 1 pepino inglés. Toss very gently — 8 cups sandía sin semillas cortada en cubos de 1 pulgada is delicate and you want to coat everything without breaking up the cubes.

Scatter the torn ¼ cup hojas de menta fresca leaves over the salad and fold in gently. Then scatter the crumbled 6 oz queso feta desmenuzado on top — do not toss after adding the 6 oz queso feta desmenuzado, so the chunks stay intact and visible.

Finish with a few whole ¼ cup hojas de menta fresca leaves and a pinch of sal marina escamosa over the top. Serve immediately for the best texture, or refrigerate for up to 30 minutes before serving.