Cut the watermelon into bite-size cubes and collect any juice in a bowl.

Slice the cucumbers into 1/4 inch half-moons. If watery, sprinkle with a light pinch of salt, let sit for 10 minutes, then pat dry with paper towels.

Crumble the feta into chunky pieces.

In a large bowl, combine the watermelon, cucumber, feta, and torn mint leaves. Add the red onion if using.

Drizzle with olive oil and squeeze the lime juice over the salad. Season with salt and freshly cracked black pepper.

Gently toss the salad with a large spoon or your hands.

Let the salad rest at room temperature for about 15 minutes to allow flavors to meld.

Serve chilled or at room temperature, topping with toasted pine nuts or pumpkin seeds if desired.