Watermelon Salad

A refreshing salad combining watermelon, feta, and mint.

1/4 medium red onion thinly sliced (about 1/3 cup)
1 Persian cucumber halved lengthwise, seeded, and thinly sliced crosswise
2 pounds seedless watermelon (1/4 large), cut into 1/2-inch cubes (about 6 cups)
1 medium bunch fresh mint leaves thinly sliced (about 1/3 cup), plus more for garnish
6 ounces feta cheese (not crumbled), cut into 1/2-inch cubes (about 1 cup)
1 tablespoon finely grated zest of 1 medium lemon
3 tablespoons freshly squeezed lemon juice
2 tablespoons roasted, unsalted shelled pistachios coarsely chopped
2 tablespoons rice vinegar
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Flaky salt

In a large bowl, combine the thinly sliced red onion, sliced cucumber, cubed watermelon, sliced mint leaves, and cubed feta cheese.
In a small bowl, mix together the rice vinegar, olive oil, kosher salt, and black pepper by whisking them together.
Pour the dressing over the salad mixture and add the lemon zest along with the lemon juice. Toss everything together until well mixed.
Top the salad with the chopped pistachios, extra mint leaves, and a sprinkle of flaky salt for garnish.

This salad can be stored in an airtight container in the fridge for up to 3 days.