Start by cutting your watermelon into bite-sized cubes—I aim for about one-inch pieces so they're easy to eat. Remove any seeds you find while you're cutting. Pat the cubes dry with a paper towel before adding them to your bowl, which keeps the salad from getting watery later.

Dice your cucumber into similar-sized pieces to match the watermelon cubes. Thinly slice your red onion—not too thick, or it'll overpower the delicate flavors. I usually use a sharp knife and slice mine almost paper-thin so the bite is there but it doesn't dominate.

In a small bowl, whisk together your lime juice, olive oil, and honey until the honey dissolves completely. This dressing comes together in literally 30 seconds. Add your sea salt and freshly ground black pepper and taste it—adjust as needed since everyone's salt preferences differ.

Combine your watermelon, cucumber, and red onion in a large bowl. Add most of your chopped fresh mint—I save about a tablespoon for garnish on top. Gently toss everything together so it's evenly distributed but not mashed up.

Pour your lime dressing over the fruit and vegetable mixture and toss gently to coat everything. Don't panic if it looks a little watery at first—the flavors are just getting to know each other. I always give it a little taste at this point to make sure the seasoning is right.

Now crumble your feta cheese directly over the top and fold it in very gently. I learned the hard way that aggressive mixing turns your feta into powder—keep it in nice chunks. The feta keeps its shape better when you wait to add it until the last minute.

Top with toasted pumpkin seeds and chopped pistachios, then finish with that reserved fresh mint. Serve immediately or chill for up to 2 hours before serving. This salad is best eaten the same day you make it while everything's still crisp and bright.