Cut the watermelon into bite-sized cubes. For the best texture, place the cubes in a colander over a bowl and refrigerate for 30 minutes to remove excess moisture.

In a small bowl, whisk together the lime juice, honey, olive oil, salt, and black pepper until smooth and fully combined.

Place the watermelon and blueberries in a large serving bowl. Add the feta cheese, fresh mint, and optional greens or nuts. Pour the dressing over the salad and gently toss until evenly coated.

Top with additional feta, blueberries, and mint if desired. Serve immediately for the freshest flavor and texture.

Use block feta packed in brine for the creamiest texture.

Chill all ingredients before assembling.

Add the dressing just before serving.

Store ingredients separately if preparing ahead.

Add nuts and seeds at the last minute to keep them crunchy.

Fresh blueberries work best.

Frozen blueberries may release excess liquid and affect presentation.

This salad is naturally vegetarian and gluten-free.

For a vegan version, replace feta with avocado or jicama.