A simple recipe to use the juiciest, most delicious summer melon you can get your hands on. Serve alongside roasted or BBQed meat!
1 small red onion, thinly sliced
2 Persian cucumbers, cut into half moons
4 ounces feta, crumbled
½ bunch mint leaves, very thinly sliced
Balinese Truffle Salt (or substitute kosher salt)
To remove the watermelon’s skin, use a sharp knife to cut off the two ends, creating a flat surface to work with. Set on one cut side, then slice off the skin from top to bottom.
Cut the flesh into bite-sized cubes and place in a medium mixing bowl.
Add the red onion, cucumber, mint, and feta.
Season the melon salad with lime zest and the juice of both limes, Balinese Truffle Salt, and black pepper. Add the olive oil and stir to combine. Let marinate for 30 minutes at room temperature before serving.