Prepare the Ingredients
Start by cutting your watermelon into bite-sized cubes and chilling them if they aren't already. Cold watermelon is key to making this salad ultra-refreshing. Slice the cucumber, red onion, avocado, and serrano pepper. Chop the mint and basil just before assembling to keep their flavors bright and fresh.
When slicing the red onion, keep the pieces thin so their pungency doesn’t overwhelm the salad. A brief soak in cold water can mellow their bite further if desired. As for the avocado, add it right before serving to prevent browning and keep the texture buttery.
Whisk the Dressing
In a small bowl, combine the lime juice, olive oil, and honey (if using). Whisk until emulsified, then season with a pinch of salt and freshly cracked black pepper. The dressing should taste bright and slightly tangy, with just enough sweetness to balance the saltiness of the feta and spice from the chile.
Drizzle this over the salad just before serving. You don’t want the watermelon sitting in the dressing too long, as it can release too much juice and water down the flavors.
Assemble the Salad
Gently toss the watermelon, cucumber, red onion, avocado, herbs, and serrano slices in a large serving bowl. Add the feta last and fold gently to avoid breaking it up too much. Pour the dressing over the top and give everything a light final toss.
For presentation, consider garnishing with extra mint leaves or a few larger
