A couple of summers ago, I was hosting a big backyard party and wanted a light, refreshing snack I could put out as a sort of amuse-bouche before the sun went down and the heavier party snacks rolled out. I ended up improvising this recipe—which is really barely a recipe at all—sprinkling chilled watermelon cubes with flaky salt and chopped fresh mint and drizzling the plate with honey and my best bottle of extra-virgin olive oil. People raved, and a friend who’s a chef even added it to her catering menu! Now it’s my go-to no-cook party app, all summer long.
I like to serve this as an appetizer with toothpicks, but you could certainly adapt it to be a fruit salad instead.