Since I first learned of it, in 2005, watermelon and feta salad with mint has become a staple summertime dish at my place, and I've learned a few things when adapting that recipe for home use. One: You can get rid of pretty much all of the extraneous ingredients. Two: The quality of the watermelon and, more critically, the feta is of utmost importance. And three: A little zest goes a long way.
