📖 Instructions

1. First, grab yourself a large, ripe watermelon. You wanna aim for one that feels heavy for its size and sounds hollow when you knock on it. Cut it in half, and then into 1-inch cubes. Nobody wants giant, awkward watermelon chunks, okay?
2. Now, lets work on the other salad bits. Finely dice half a red onion. A little goes a long way here, so don't get too carried away. You want a hint of onion-y bite, not a full-on onion assault on your taste buds. Nobody likes crying while they eat a salad, trust me
3. Time to gather some fresh mint! Roughly chop about 1/4 cup of mint leaves. Mint is like the cool breeze on a hot day – don't skip it! But fresh mint is a must, the dried stuff wont cut it.
4. If you’re feeling fancy (and I always am), crumble about 4 ounces of feta cheese. This is optional, but HIGHLY recommended. The salty, creamy feta is the peanut butter to the watermelon's jelly. Trust me, and yourself, you will love it.
5. Okay, dressing time! In a small bowl, whisk together 3 tablespoons of olive oil, 2 tablespoons of lime juice (freshly squeezed is always best), 1 tablespoon of honey (or maple syrup if you're feeling vegan), 1 teaspoon of celery seeds, and a pinch of salt and pepper. Taste and adjust as needed. More lime for tang, more honey for sweetness – you do you!
6. Gently toss the watermelon, red onion, mint, and feta (if using) in a large bowl. Be careful not to mash the watermelon!
7. Drizzle the celery seed dressing over the salad and toss gently to coat. Again, go easy on the tossing. We're aiming for a light coating, not a watermelon massacre.
8. Let the salad sit for about 10 minutes before serving to allow the flavors to meld. This is important! Don't skip this step! It's like letting a good wine breathe… but for salad.
9. Serve immediately and enjoy! This salad is best eaten fresh. Leftovers will get a little watery, but they're still delicious. I promise, it will be hard to have leftovers, its just that good!