Start by cutting the watermelon into thick round slices. Remove the green rind carefully with your sharp knife. Cut the red fruit into one-inch bite-sized cubes. Place all the cubes into your large serving bowl.

Peel the skin off the small red onion. Slice it into very thin half-moon shapes. If the onion is too strong, soak it in water. This makes the flavor much milder for the salad.

Grab your small bowl for the zesty lime dressing. Whisk the lime juice and olive oil together well. Add the salt and black pepper to the liquid. Stir until the salt is fully dissolved and clear.

Wash your fresh mint leaves and pat them dry. Stack the leaves and slice them into thin ribbons. This technique is called chiffonade and looks very professional. Sprinkle the mint over the watermelon in the bowl.

Take your block of salty feta cheese. Crumble it into large chunks with your clean hands. Add the cheese and the sliced onions to the bowl. Do not mix the salad quite yet.

Pour the lime dressing over the top of the ingredients. Use your salad tongs to toss everything very gently. You want to coat the fruit without breaking the cheese.

Place the bowl in the fridge for ten minutes. This allows the flavors to meld and stay cold. Serve the salad immediately while it is crisp and icy.