This lovely, cooling salad takes little time and almost no effort. Truly. In fact, the only knife work is the cutting of watermelon into chunks. I'll only give proportions, so you can scale up or down, according to your desires.
- three parts watermelon
- one part feta cheese (see end note)
- a small bunch of mint
- ground pepper or grains of paradise
Cut the watermelon into one inch chunks, crumble the feta into the bowl with the watermelon. Tear the mint into 1/8"-1/4" pieces. Grind a little black pepper (or grains of paradise, if you have them handy) atop the other ingredients and stir, gently, so as not to pulverize the watermelon, with a large spoon.
Note: I strongly recommend sheep feta, if it's available to you, rather than cow feta. Sheep feta has a deeper, more interesting taste. Not that you shouldn't use cow feta!