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TO MAKE THE SALAD: Set each watermelon on its side (not the stem end) on a flat surface.
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Slice off just enough of the tops, cutting only into the rind, to make a stable surface.
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Flip the melons to rest on their cut sides.
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With a long, sharp knife, horizontally slice off about the top one-quarter of each melon and discard.
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To form the bowls, using a large metal spoon, carefully scoop out the flesh in as large pieces as possible.
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Cut the flesh into 1 to 1 1/2-inch chunksyoull have about 10 cupsand put them in a large bowl.
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(To create a smooth, party-perfect watermelon serving bowl, youll lose some of the flesh when you scrape out the fruit closest to the rind.
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Hey, watermelon is good for you, so snack on the bits that arent pretty enough to go in the salad.)
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Cover the watermelon bowls with plastic wrap and refrigerate until ready to serve.
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Reserve some of the red onion slices for garnish, and add the remaining slices to the watermelon chunks along with the chopped mint leaves.
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Cover the watermelon-onion mixture and refrigerate until ready to serve.
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TO MAKE THE DRESSING: Whisk together the lime juice, tequila, honey, salt, mint, and vinegar.
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Refrigerate the dressing in a covered bowl or glass jar until ready to serve.
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TO SERVE: Add the dressing and the 2/3 cup feta cheese to the watermelon mixture and gently mix until both are evenly distributed.
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Mound half of the salad into each of the watermelon bowls.
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Garnish with mint sprigs and a few onion rings.
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The salad componentsmelon bowls and chunks and dressingcan be made ahead, but not assembled, up to 1 day in advance and refrigerated until needed.
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Feta cheese, a pungent, brined cheese that originated in Greece, has become so popular that feta-style cheeses are produced in many countries.
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I like the traditional Greek style, often made from a blend of milk from sheep and goats.
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Experiment with several types to find a feta to your liking.
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To take the bite out of raw onions, presoak slices in ice water for 30 minutes.
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Drain and pat dry before using.
