Summer salad recipe.

Ingredients: 2 large limes (divided) ½ small red onion, thinly sliced 1¼ teaspoons granulated sugar (divided) ¾ teaspoon kosher salt (divided, plus more to taste) 1 clove garlic, minced ¼ cup fresh cilantro leaves (finely chopped, plus whole leaves for serving) ¼ cup olive oil 1 medium head butter lettuce (about 1 pound, such as Boston or Bibb) 2 Persian cucumbers (or 1 medium English cucumber), sliced 6 ounces multi-colored cherry tomatoes (about 1 cup), halved 2 large ripe peaches, sliced 4 ounces feta cheese, crumbled ¼ cup salted pumpkin seeds (roasted, pepitas) Freshly ground black pepper to taste Instructions: Prepare the dressing: Juice one lime and combine with minced garlic, ½ teaspoon sugar, ½ teaspoon salt, and chopped cilantro in a small bowl. Gradually whisk in the olive oil until well combined. Marinate the onions: In a separate bowl, combine the sliced red onion with the juice of the remaining lime, ¼ teaspoon sugar, and ¼ teaspoon salt. Let sit for about 10 minutes to soften and mellow the flavor. Assemble the salad: In a large bowl, combine the butter lettuce, cucumbers, cherry tomatoes, peaches, and marinated onions. Toss gently to mix. Add the toppings: Sprinkle the crumbled feta cheese and roasted pumpkin seeds over the top.