Cut the 8 cups seedless watermelon cut into 1-inch cubes 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 english cucumber halved lengthwise and sliced into half-moons lengthwise, then slice into half-moon pieces about ¼-inch thick. Add to the mixing bowl with the 8 cups seedless watermelon cut into 1-inch cubes.

If using ¼ cup red onion very thinly sliced, 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 fresh lime juice from about 2 limes, 1 tbsp extra virgin olive oil, 1 tsp honey, ¼ tsp flaky sea salt, and a grind of pinch black pepper freshly ground until combined. Taste and adjust — add a touch more 1 tsp honey if your 8 cups seedless watermelon cut into 1-inch cubes is less sweet, or more 3 tbsp fresh lime juice from about 2 limes for extra brightness.

Drizzle the dressing over the 8 cups seedless watermelon cut into 1-inch cubes and 1 english cucumber halved lengthwise and sliced into half-moons. Toss very gently — 8 cups seedless watermelon cut into 1-inch cubes is delicate and you want to coat everything without breaking up the cubes.

Scatter the torn ¼ cup fresh mint leaves torn or roughly chopped leaves over the salad and fold in gently. Then scatter the crumbled 6 oz feta cheese crumbled on top — do not toss after adding the 6 oz feta cheese crumbled, so the chunks stay intact and visible.

Finish with a few whole ¼ cup fresh mint leaves torn or roughly chopped leaves and a pinch of flaky sea salt over the top. Serve immediately for the best texture, or refrigerate for up to 30 minutes before serving.