A Summer Classic: Watermelon, Feta & Mint Salad

Watermelon is this summer's sweetheart. Recipes abound for refreshing watermelon-basil cocktails, slushy watermelon granitas and even grilled watermelon for dessert. So when Bryan and I made dinner for our friends as a housewarming gift, I knew a watermelon salad was the way to go. I mean, so were hamburgers, an arugula fennel salad with shaved Parmesan as well as a prosciutto-wrapped fig appetizer, but the watermelon salad ? made with juicy chunks of watermelon, crumbled feta cheese, salty Kalamata olives and tons of fragrant, fresh mint ? was something special. I made it solely with seedless pink watermelon, but so many Farmers markets are carrying organic yellow watermelon. A combination of the two would be both stunning and delicious, and next time I'll definitely make it that way. Of course, when the yellow watermelon isn't available, the traditional pink is just as wonderful. Here's the recipe.

1/3 cup extra-virgin olive oil 3 tablespoons fresh lemon juice2 teaspoons kosher salt1 teaspoon Sriracha1/2 teaspoon freshly ground black pepper1 seedless watermelon, scooped with a melon baller or chopped into bite-size pieces, chilled2 cups feta cheese, crumbled 1 1/4 cups pitted Kalamata olives, coarsely chopped1 small sweet onion, diced into a 1/2" pieces1 cup coarsely chopped mint leaves