Use a chef's knife and cutting board to dice the watermelon into small, even cubes approximately 1/2 inch in size. Place the diced watermelon in a large mixing bowl.
Finely chop the cilantro leaves and sprinkle them evenly over the watermelon chunks. Use a spoon or spatula to gently toss the mixture so the herbs are distributed uniformly.
4 cups diced watermelon
Cut the lime in half and squeeze the juice directly over the salsa, ensuring even coverage. Add the honey or agave syrup if using, then stir to combine all ingredients thoroughly.
4 cups diced watermelon
Sprinkle salt over the mixture and stir again, tasting and adjusting salt or lime juice as desired. The salsa should be vibrant, juicy, and slightly glossy from the lime juice.
4 cups diced watermelon
Let the salsa rest for 5 minutes in the refrigerator or at room temperature to allow flavors to meld. Observe the small seed pops and vibrant, glossy appearance as signs of readiness.
Serve the watermelon salsa chilled or at room temperature, spooned onto plates or alongside grilled proteins as a refreshing topping or side dish.
