Begin by selecting a perfectly ripe small watermelon. Cut the watermelon in half and scoop out the flesh, discarding the rind. Slice the flesh into bite-sized cubes, allowing the vibrant pink fruit to shine. Aim for uniform pieces for even distribution in your Mojito Watermelon Salad, setting them aside in a large mixing bowl.

In a small mixing bowl, whisk together ¼ cup of olive oil, the zest and juice from one lime, and a pinch of kosher salt. Add a teaspoon of sugar, if desired, and freshly ground black pepper to taste.

In the bowl with the watermelon cubes, gently tear fresh mint leaves and add them to the mix. Stir the mixture gently to avoid breaking the watermelon pieces, allowing the mint to infuse its flavor throughout.

Drizzle the prepared dressing over the watermelon and mint mixture. Using a large spoon, toss the ingredients gently together until the watermelon is evenly coated with the zesty dressing.

Just before serving, sprinkle a pinch of flaky sea salt on top. Allow the salad to sit for a few minutes before serving chilled.