Soak the thinly sliced red onion very thinly sliced in a small mixing bowl of cold water for 5–10 minutes. This mellows its sharp bite significantly. Drain and pat dry before using.

In a small mixing bowl, whisk together the 3 tbsp fresh lime juice from about 2 limes, 2 tbsp extra virgin olive oil, 1 tsp honey, ¼ tsp kosher salt, and ¼ tsp black pepper freshly cracked until well combined. Taste and adjust — add a little more 3 tbsp fresh lime juice from about 2 limes for brightness or 1 tsp honey for sweetness.

Cut the 8 cups seedless watermelon cut into 1-inch cubes into roughly 1-inch cubes and place in a large mixing bowl. Slice the 1 english cucumber halved lengthwise and sliced into half-moons into half-moons and add to the bowl.

Add the drained red onion very thinly sliced, crumbled 4 oz feta cheese crumbled, torn ⅓ cup fresh mint leaves roughly torn or chopped, and ¼ cup fresh basil leaves roughly torn (if using) to the mixing bowl with the 8 cups seedless watermelon cut into 1-inch cubes and 1 english cucumber halved lengthwise and sliced into half-moons.

Drizzle the dressing over the salad and gently toss everything together using a large wooden spoon or your hands, being careful not to break up the 8 cups seedless watermelon cut into 1-inch cubes too much.

Transfer to a serving platter or keep in the mixing bowl. Finish with a pinch of pinch flaky sea salt for finishing over the top for a burst of salty contrast. Serve immediately for the best texture.