The combination of sweet watermelon and salty feta might seem strange at first blush, but it is very common in Israel (where I first encountered it) and the Mediterranean. Apparently watermelon originated in the Nile valley and with a greater-than-90% water content, it is ubiquitous in the sweltering summer heat. Given the area's proclivity for salty semi-firm yet crumbly cheese, this experimental combination seems inevitable. Once tried, the desire to repeat the experiment is nothing short of addictive. The juxtaposition of textures – the creamy saltiness of the feta, the crisp sweet chill of the watermelon – play off one another nicely. I added the crunch of fresh-from-the-farm grape tomatoes (the only thing available from my CSA due to this year's blight) and added some basil from my windowsill garden to keep the salad on the savory side. There are so many variations and I’ve made a bunch of suggestions at the end. This salad is best served cold; make sure to add the dressing no more than 20 minutes before serving, as you don’t want the watermelon to lose its turgor. The recipe can be easily multiplied.

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