Gather your mis en place; get together all of the equipment needed for the recipe and gather your ingredients.

First, cut the melons. Cut the top and the bottom off of the watermelons and stand them on one of the flat surfaces. To take off the rind, slice down along the side of the melon on the inside edge.

To cut the cantaloupe, start by taking the rind of the same way as the watermelon, then cut in half and scoop out the seeds and membrane. Then place the flat side down and cut into 1 centimeter slices.

Peel the cucumber, then slice down the center lengthwise, use a spoon to scoop out the seeds. This will keep the salad from getting too watery. Then cut into 1 centimeter slices.

Crumble the feta into a bowl.

To juice the limes, roll them on a counter top to release their juices, then cut in half and squeeze out the juice into a bowl, making sure to remove any seeds.

Peel the ginger using the edge of a spoon, then grate using the rasp.

Pick the mint leaves off of the stem, leaving the smaller ones whole and tearing the larger ones in half.

Measure out the sunflower seeds, rice vinegar, honey, and olive oil.

To assemble the salad, combine the melons and cucumber in a bowl and mix.

To make the dressing, simply add all the dressing ingredients to a jar, seal the lid tightly, and shake until it’s all combined.

Pour the dressing over the salad and toss it well.

Sprinkle the mint, sunflower seeds, and feta overtop and serve immediately.