Trying to squeeze the last drops of Summer’s bounty, I was at a loss at why on Earth I had not tried this salad earlier.Granted, it is a variation on the Iraqi staple of watermelon and cheese, but the addition of fresh mint is so simple yet has such a profound effect.
If using regular watermelon (with seeds), be sure to remove as many seeds as you can. Or find seedless watermelon if available.
Cube and de-seed watermelon flesh; scatter in the serving dish.
Break up pieces of the feta cheese and scatter over and around the watermelon.
Chiffonade (cut into thin strips) the fresh mint leaves and sprinkle over the lot.
Serve chilled or at room temperature, according to preference.