Muddle 3 medium mint leaves and 1 teaspoon lime zest by placing the leaves and zest at the bottom of a metal bowl and using a cocktail muddler or wooden pestle, gently grind 2-3 times to release the oils.
Add 3 tablespoons olive oil, 2 tablespoons white wine vinegar, 1 small clove garlic, ¼ teaspoon fresh thyme, 1 tablespoon lime juice, 1 tablespoon brine from the feta (see notes), ¼ teaspoon salt and ¼ teaspoon freshly ground black pepper and whisk to form an emulsion.
Salad
Toss 700 grams watermelon cubes, 10 grams mint leaves, 60 grams salad leaves and dressing together in a large mixing bowl. Transfer to a serving dish and crumble 100 grams feta cheese over the top. Taste for seasoning adding more salt or pepper as required. Garnish with 10-15 Kalamata olives (optional).
Notes
This salad is best served within an hour after preparing, however the dressing can be prepared in advance.To make the dressing ahead - prepare the dressing and transfer to a glass jar with a lid and keep in the fridge for up to 3 days. Remove from the fridge and shake well to mix before using.Cut the watermelon into bite-size cubes, removing as many seeds as possible without cutting the pieces too small.Use your favourite crumbly goat cheese or a feta in brine as this will keep the cheese fresh and add wonderful flavour to the dressing.To avoid the cheese melting into the dressing, mix the watermelon and salad leaves in a large bowl with the dressing, then crumble goats cheese/feta over the top.