1. Prepare the watermelon: Start by cutting your seedless watermelon into bite-sized cubes, roughly 1-inch in size. Aim for consistent pieces so each bite is balanced. Place the cubed watermelon into a large mixing bowl.

2. Slice the radishes: Wash and trim the radishes, then slice them very thinly. A mandoline slicer can help achieve uniform, delicate slices, but a sharp knife works perfectly well. Add the sliced radishes to the bowl with the watermelon.

3. Combine with arugula and feta: Add the baby arugula and crumbled feta cheese to the bowl. Gently toss all the ingredients together to distribute them evenly. You want to avoid crushing the arugula or watermelon, so use a light hand.

4. Prepare the dressing: In a small separate bowl or a jar with a lid, whisk together the extra virgin olive oil, fresh lime juice, sea salt, and black pepper until well combined. The lime juice adds a bright, zesty kick that perfectly complements the sweetness of the watermelon.

5. Dress the salad: Pour the prepared dressing over the watermelon, radish, arugula, and feta mixture.

6. Gentle final toss: Gently toss the salad one last time to ensure all the ingredients are lightly coated with the dressing. Serve immediately for the best texture and flavor. The goal is to coat everything without making the arugula soggy.