Watermelon Mojito Salad

3 cups seedless watermelon, cubed 

1 1/2 cups cucumbers, seeded and cubed

1/4 cup red Bermuda onion, diced

6 tablespoons fresh mint leaves, torn

2 large limes, zested and juiced

1 tablespoon extra-virgin olive oil

1 pinch cayenne pepper, or to taste

1 pinch sea salt and freshly-ground black pepper, mixed

2 tablespoons dark rum

FOR THE SALAD: Cut off and discard watermelon rind; cut melon into 1/2-inch cubes and set aside. Peel cucumber, if desired, and cut in half lengthwise. Remove and discard seeds, and cut cucumber into 1/2-inch cubes. Dice enough red Bermuda onion to measure 1/4 cup. Tear enough fresh mint leaves into small pieces to measure 6 tablespoons. Gently toss these ingredients together in a large bowl; set aside.

FOR THE DRESSING: In a small bowl combine zest and juice of both limes with oil, cayenne pepper, salt and pepper; whisk together well. Add rum, then pour dressing over watermelon mixture. Toss salad together gently and refrigerate, tightly covered, for at least 15-20 minutes to give flavors a chance to blend before serving. — Serves 4-6

NOTE: Do not prepare this salad too far ahead of time; the mint will soften and wilt, and the salad will not be crisp. However, that being said — if you really must make this salad ahead if time — then chop all the salad ingredients just 1-2 hours before serving time, and refrigerate them in separate tightly-sealed Ziploc bags. Shortly before serving, drain and discard all juices from the Ziploc bags, and gently toss salad ingredients together with the prepared dressing in a large chilled bowl.