Watermelon Salad

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5 cups watermelon chunks

2 sliced Persian cucumbers

6 oz blackberries

⅓ cup toasted and cooled walnuts

4 oz feta cheese, crumbled (plus 1 oz reserved)

Zest and juice of 2 limes

2 tbsp high quality olive oil

Sea salt (to taste)

1 tbsp chile lime seasoning or tajin

Start with a base of 5 cups of watermelon chunks.
Top the watermelon with 2 sliced Persian cucumbers.
Add 6 oz of blackberries.
Top with ⅓ cup of toasted and cooled walnuts.
Crumble 4 oz of feta over everything and save about 1 oz for later.
Zest and juice 2 limes over the salad.
Add 2 tbsp of high quality olive oil.
Add a couple small pinches of sea salt (don't go overboard since feta is quite salty).
Add 1 tbsp of chile lime seasoning or tajin.
Give everything a really good mix, gently so as to not crush the watermelon, then give it a taste and modify as needed.
Serve immediately.