Sweet, juicy watermelon and crisp cucumber make an irresistible base for this warm-weather salad, tossed with paper-thin red onion for a little bite. Feta crumbles over the top add that salty, tangy contrast the dish is known for, while torn mint keeps every forkful bright and fresh. A simple drizzle of extra-virgin olive oil and fresh lime juice ties it all together, finished with flaky sea salt, black pepper, and a pinch of red pepper flakes if you like some heat. It comes together in minutes with zero cooking required, which makes it an easy, refreshing side for grilled fish, kebabs, or a big platter of grains. This is exactly the kind of produce-forward, olive-oil-driven dish that fits beautifully into a Mediterranean way of eating, and it's a great one to keep on repeat all summer long.
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Arrange the watermelon cubes and cucumber slices in a large mixing bowl or spread them across a serving platter.
Scatter the red onion slices evenly over the watermelon and cucumber.
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