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. 

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.