This is a “make now and eat now” salad. If you dress it, you eat it. You can cut the parts of the salad early, but do not amalgamate it until you are ready to eat it.

Cut the watermelon into large chunks and lay it out on a plate lined with paper towels to remove some of the excess water. I do that when I am making watermelon skewers for my B&B guests. It keeps the watermelon from weeping into the dish.

Cut watermelon again into cubes about 1½" large. Put cubes of watermelon, pepper strips and onion rings into each salad bowl. Add crumbled cheese. For each salad, cut 1 basil leaf and 1 mint leaf into very thin strips and place on top of each salad.

Wisk together the lime juice, honey, salt and pepper.

Garnish with an edible flower like a begonia or nasturtium. Dress salad just before serving.

Instead of individual salads you can make one large salad if you prefer. Also do not dress this until just before serving.

This salad recipe is adapted from a Watermelon Salad in "Our State" magazine.