Serves six as a side dish.
For the dressing:
2 to 3 tablespoons fresh lemon juice
1/4 cup extra virgin olive oil, more as needed
Salt and fresh pepper to taste
For the salad:
8 cups of 1 inch cubed watermelon
1 small red onion, thinly sliced
1/2 cup pitted black olives
3/4 cup crumbled feta cheese
8 basil leaves, cut into a chiffonade (stacked, rolled tightly, and cut into thin strips)
1/4 cup chopped fresh mint or parsley
Combine dressing ingredients in jar with a lid and shake well. Taste and adjust seasoning (it may need more lemon juice, oil, or salt, depending on your taste).
Place remaining ingredients in a bowl. Right before serving, add about half the dressing, gently mix, and taste, and adjust seasoning, adding more dressing, salt, or pepper as you see fit.
Nothing beats the heat like this sweet and salty salad which is equally at home at an elegant brunch or a casual picnic. You can assemble the entire dish a few hours ahead of time. Just hold off on adding the dressing until right before you serve it.